Adapted from Madhur Jaffrey’s World-of-the-East Vegetarian Cooking

1-1/2 pounds small (about 6 inches) zucchini
4 cloves garlic, peeled and minced
1/4 teaspoon sugar
1 tablespoon shaohsing wine or dry sherry

Trim away the zucchini ends. Do not peel. Cut each zucchini lengthwise into 1/4-inch-thick slices. Lay each slice down on a cutting board and, with a sharp pointed knife, cut it into 1/4-inch-wide strips. These strips may now be cut so they are about 2 1/2 inches in length.

Heat 2 tablespoons of water in a non-stick wok or skillet over medium high heat. When hot, put in the garlic and the zucchini. Cover and cook for about 3 minutes or until the zucchini has just cooked through but still retains some crispness.

Add the sugar and stir quickly. Add the shaohsing by pouring it around the edges of the wok and letting it slither down toward the zucchini. Stir again and serve immediately. Or if you wish to eat it cold, spread it out on a large plate as soon as it is cooked and let it cool off. Then put it in a covered container and refrigerate it.

Serves 4-6

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