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]
In a medium sized bowl, add the cold water, salt and zucchini. Allow to sit for 10 minutes.
Rinse the Zucchini.
Heat the wok and add the oil and garlic.
When the garlic is tender, add the zucchini and toss for 1 minute then add the mushroom seasoning.
Add the sesame oil and toss for an additional minute.
In a small cup add the cornstarch and 2 teaspoons of water. Mix until starch is dissolved.
While the zucchini is in the wok, create a well in the center of the vegetables. Add the cornstarch and toss once again.
Serve over rice or as a side dish.
Ingredients
Directions
In a medium sized bowl, add the cold water, salt and zucchini. Allow to sit for 10 minutes.
Rinse the Zucchini.
Heat the wok and add the oil and garlic.
When the garlic is tender, add the zucchini and toss for 1 minute then add the mushroom seasoning.
Add the sesame oil and toss for an additional minute.
In a small cup add the cornstarch and 2 teaspoons of water. Mix until starch is dissolved.
While the zucchini is in the wok, create a well in the center of the vegetables. Add the cornstarch and toss once again.
Serve over rice or as a side dish.
