| 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 |
t |
Vegetable oil |
| 1 |
|
Garlic clove, finely chopped |
| 1 |
t |
Fresh ginger, finely chopped |
| 1 |
pn |
Red pepper flakes |
| 2 |
T |
Oyster sauce |
| 3 |
T |
Rice vinegar |
| 3 |
T |
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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