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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 4 |
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This is a delicious vegetable side dish. I usually prepare a flat rice noodle or rice with this dish and place the vegetable mixture on top. Note: I thought this picture was so cute I just had to include it ;-) Ingredients:
1 tbsp. cornstarch |
1 tbsp. sugar |
1 tbsp. soy sauce |
1/2 cup water |
2 small zucchini |
2 tbsp. peanut oil |
note: i sometimes add a few dashes of sesame seed oil and a dash of tabasco sauce |
1 onion cut into strips |
2 celery ribs, washed, peeled and thinly sliced on an angle |
1-2 cloves garlic, minced |
2 tbsp. slivered almonds, lightly toasted for garnish |
Directions:
1. In a small mixing bowl stir together cornstarch, sugar and soy sauce. Gradually stir in water, keeping the mixture smooth.
2. Set aside.
3. Scrub zucchini in cold water.
4. Cut off ends and discard them.
5. Do not peel.
6. Cut zucchini lengthwise in 1/4 inch wide strips.
7. Now cut crosswise into about 1-1/2 inch lengths.
8. In a 10 inch skillet or wok, heat the oil.
9. Add zucchini, onion, celery and garlic.
10. Cook over medium high heat for 4-5 minutes, stirring to prevent overcooking.
11. Add cornstarch mixture and stir gently until thickened and clear.
12. Note: The addition of Tofu or meat adds protein and texture to this dish.
13. Garnish with lightly toasted slivered almonds.
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