ZUCCHINI STIR FRY
For crunchy zucchini, place the uncooked, sliced zucchini in a bowl of cold water with salt for 10 minutes before cooking. This helps draw out excess moisture, keeping the zucchini crisp when cooked
[cooked-sharing]
1 Teaspoon of salt
3 Cups of cold water
2 Zucchini, sliced on an angle
2 Tablespoons of cooking oil
2 Teaspoons of corn starch
½ Teaspoon of mushroom seasoning
Drizzle of sesame oil
1In a medium sized bowl, add the cold water, salt and zucchini. Allow to sit for 10 minutes.
3Heat the wok and add the oil and garlic.
4When the garlic is tender, add the zucchini and toss for 1 minute then add the mushroom seasoning.
5Add the sesame oil and toss for an additional minute.
6In a small cup add the cornstarch and 2 teaspoons of water. Mix until starch is dissolved.
7While the zucchini is in the wok, create a well in the center of the vegetables. Add the cornstarch and toss once again.
8Serve over rice or as a side dish.
Ingredients
1 Teaspoon of salt
3 Cups of cold water
2 Zucchini, sliced on an angle
2 Tablespoons of cooking oil
2 Teaspoons of corn starch
½ Teaspoon of mushroom seasoning
Drizzle of sesame oil
Directions
1In a medium sized bowl, add the cold water, salt and zucchini. Allow to sit for 10 minutes.
3Heat the wok and add the oil and garlic.
4When the garlic is tender, add the zucchini and toss for 1 minute then add the mushroom seasoning.
5Add the sesame oil and toss for an additional minute.
6In a small cup add the cornstarch and 2 teaspoons of water. Mix until starch is dissolved.
7While the zucchini is in the wok, create a well in the center of the vegetables. Add the cornstarch and toss once again.
8Serve over rice or as a side dish.
