Makes 4 servings
|2||teaspoons minced fresh ginger|
|1||clove garlic, minced|
|1/4||teaspoon red pepper flakes or crushed Szechuan peppercorns|
|2||tablespoons red wine vinegar|
|2||tablespoons soy sauce|
|1||tablespoon peanut or vegetable oil|
|1||teaspoon dark sesame oil|
- Combine ginger, garlic and red pepper in small bowl. Cut zucchini into 1/4-inch slices. If zucchini is large, cut each slice in half. Toss zucchini with ginger mixture.
- Combine sugar and cornstarch in small bowl. Stir in vinegar and soy sauce until smooth.
- Heat large nonstick skillet over medium-high heat. Add peanut oil; heat until hot. Add zucchini mixture; stir-fry 4 to 5 minutes until zucchini is crisp-tender.
- Stir vinegar mixture and add to skillet. Stir-fry 15 seconds or until sauce boils and thickens. Stir in sesame oil.
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