| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Meats | Grains, Salads, Side dish, Vegetables | 4 | Servings | |
INGREDIENTS
| 1 | lb | Zucchini (abt. 5 medium) |
| ;in 2-3" matchstick strips | ||
| 2 | ts | Vegetable oil |
| 1 | Garlic clove, finely chopped | |
| 1 | ts | Fresh ginger, finely chopped |
| 1 | pn | Red pepper flakes |
| 2 | tb | Oyster sauce |
| 3 | tb | Rice vinegar |
| 3 | tb | Chicken broth |
| 1/4 | c | Peanuts, very finely chopped |
| 1 | pn | Sugar |
INSTRUCTIONS
In large skillet, heat oil. Add garlic, ginger and red pepper; saute until fragrant and softened - no more than one minute. Add oyster sauce, rice vinegar, chicken broth, peanuts and sugar. Add zucchini sticks and saute, stirring often, just until tender-crisp - 3 to 5 minutes. Don't overcook. Serve hot immediately, or at room temperature as a salad. Yield: 4 to 6 servings. From 1991 "Shepherd's Garden Seeds Catalog," pg. 58. Posted by Cathy Harned. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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