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CATEGORY CUISINE TAG YIELD
Vegetables Chinese Cklive15 1 servings

INGREDIENTS

6 md Zucchini
2 tb Dark sesame oil
1 ts Dried hot pepper flakes
1/4 c Soy sauce
1/2 ts Salt
3 tb Rice vinegar
1 tb Sugar
1 tb Vegetable oil
1 tb Minced peeled fresh ginger
2 tb Chinese rice wine or sake
3 tb Chopped fresh coriander or mint

INSTRUCTIONS

FOR VINAIGRETTE
Trim ends of zucchini and halve lengthwise. Cut each half crosswise into
3-inch sections and cut each section lengthwise into 1/4-inch-thick slices.
Make vinaigrette: in a small saucepan heat oil until it just begins to
smoke and add red pepper flakes. Cover pan and remove from heat. Let
mixture stand 3 minutes and stir in remaining vinaigrette ingredients,
stirring until sugar is dissolved.
Heat a deep wok or deep 12-inch skillet over high heat until hot and add
oil. Heat oil until it begins to smoke and stir-fry ginger until fragrant,
about 10 seconds. Add squash with wine and stir-fry until crisp-tender, 5
to 7 minutes. Add vinaigrette and coriander and stir-fry 30 seconds.
Transfer the mixture to a serving dish.
Serve warm, room temperature, or chilled.
Yield: 6 side dish servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9280
Converted by MM_Buster v2.0l.

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