| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Dutch | Vegetables | 4 | Servings |
INGREDIENTS
| 3 | x | Zucchini, medium |
| 1 | tb | Salad oil |
| 1/4 | c | Water |
| 1 1/2 | ts | Salt |
| 1/2 | ts | Sugar |
INSTRUCTIONS
Preparation: 10 min Cooking 8 min . 1. Cut zucchini into 1/4-inch pieces. 2. In 5-quart Dutch oven over high heat, in very hot salad oil, cook zucchini, stirring quickly and frequently (stir-frying) until well coated. 3. Add water, salt and sugar. Reduce heat to medium-high; continue sit-frying 7 to 8 minutes until tender-crisp. VARIATION: 1/4 SALAD OIL, 1 LARGE CLOVE GARLIC,SLICED 6 CUPS SLICED CABBAGE, 1 t SUGAR. COOK GARLIC UNTIL BROWNED DISCARD AND CONTINUE WITH PREVIOUS INSTRUCTIONS. THE GOOD HOUSEKEEPING ILLUSTRATED COOKBOOK From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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