| 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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