Fran's Zucchini with Peanut Sauce
- 1 lb Zucchini (abt. 5 medium)
- ;in 2-3" matchstick strips
- 2 ts Vegetable oil
- 1 Garlic clove, finely chopped
- 1 ts Fresh ginger, finely chopped
- 1 pn Red pepper flakes
- 2 tb Oyster sauce
- 3 tb Rice vinegar
- 3 tb Chicken broth
- 1/4 c Peanuts, very finely chopped
- 1 pn Sugar
In large skillet, heat oil. Add garlic, ginger and red pepper; saute until
fragrant and softened - no more than one minute. Add oyster sauce, rice
vinegar, chicken broth, peanuts and sugar. Add zucchini sticks and saute,
stirring often, just until tender-crisp - 3 to 5 minutes. Don't overcook.
Serve hot immediately, or at room temperature as a salad.
Yield: 4 to 6 servings.
From 1991 "Shepherd's Garden Seeds Catalog," pg. 58. Posted by Cathy
Harned.
fragrant and softened - no more than one minute. Add oyster sauce, rice
vinegar, chicken broth, peanuts and sugar. Add zucchini sticks and saute,
stirring often, just until tender-crisp - 3 to 5 minutes. Don't overcook.
Serve hot immediately, or at room temperature as a salad.
Yield: 4 to 6 servings.
From 1991 "Shepherd's Garden Seeds Catalog," pg. 58. Posted by Cathy
Harned.
