Wednesday, August 13, 2008

Zucchini Stir-fry

I thought we would get in the Olympic spirit and make a Chinese meal. And this is the vegetable dish I made with the Mongolian Beef (not authentic Mongolian food), that I will post too. We really like the whole meal. And even Heidi liked the Zucchini, who hates to eat anything green. Enjoy!!!
Zucchini Stir-fry
  • 2 large zucchini
  • 1 tablespoon vegetable oil
  • 1 teaspoon minced ginger
  • 1/2 teaspoon salt
  • 1 teaspoon sugar, or to taste
  • 1 tablespoon Chinese rice wine or dry sherry*


1. Cut the ends off the zucchini, and cut diagonally into slices about 1/4-inch thick.
2. Pre-heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil, swirling it around the pan.
3. When the oil is hot, add the ginger and stir-fry until it is aromatic. Add the zucchini. Sprinkle the salt and sugar over. Stir-fry for a minute, then stir in the rice wine or dry sherry.
4. Stir-fry the zucchini until it turns dark green and is tender-crisp (about 3 minutes total). Serve hot.

* You can use apple or white grape juice in place of the Chinese rice wine or Dry sherry, I actually used some crangrape juice I had in the fridge, and it tasted good.

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