| 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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