Zucchini in Ginger Sauce
2 pounds zucchini
1 tbsp sesame oil
1 tbsp arrowroot
1 tsp salt
1/4 cup water
6 slices ginger, cut quater-size
4 scallions, white and green parts separated
2 tbsp tamari
2 tbsp raw sugar
2 tbsp cider or rice vinegar
1 tsp crushed dried red pepper
Instructions:
Dice zucchini into small cubes. In a small bowl combine soy sauce, salt, sugar, vinegar and water. Heat the sesam oil in a large skillet or wok. Add ginger, dried red peppers and white part of scallion. Stir fry briefly until ginger becomes fragrant. Add zucchini and sauté approximately 8-10 minutes, stirring occasionally, until thoroughly cooked. If zucchini starts sticking, add more water. Add soy sauce mixture and cook over high heat until most of the liquid is evaporated and zucchini is thoroughly coated with reduced sauce - about 5 minutes. Combine arrowroot with water. Add to wok and simmer 2 minutes until thinkened. Garnish with greens of the scallions. Serve hot over plain rice.
Posted on: March 2nd, 2012 Credit: Maggie Jones
