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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A tasty way to use up that zucchini from the garden. Ingredients:
8 -10 baby zucchini or 4 large zucchini, cut in quarters lengthwise |
4 green onions, finely sliced |
1 inch fresh gingerroot, grated |
2 tablespoons cider vinegar |
1 tablespoon light soy sauce |
1 teaspoon brown sugar |
3 tablespoons vegetable stock or 3 tablespoons white wine |
1/2 lemon, grated rind of |
1/2 orange, grated rind of |
1/2 lemon, juice of |
1/2 orange, juice of |
1 teaspoon cornstarch |
Directions:
1. Cook zucchini in lightly salted boiling water for 3 to 4 minutes, or until just tender.
2. Drain well.
3. Meanwhile, put all the remaining ingredients, except the corn starch into a small saucepan and bring to the boil.
4. Simmer for 3 minutes.
5. Blend the corn starch with 2 teaspoon cold water and add to the sauce.
6. Bring to boil, stirring continuously, until the sauce has thickened.
7. Pour the sauce over the zucchini and heat gently, shaking the pan to coat them evenly.
8. Transfer to a warmed serving dish and serve.
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