1 lb Zucchini (abt. 5 medium)
;in 2-3" matchstick strips
2 tsp Vegetable oil
1 Garlic clove, finely chopped
1 tsp Fresh ginger, finely chopped
1 pinch Red pepper flakes
2 tbsp Oyster sauce
3 tbsp Rice vinegar
3 tbsp Chicken broth
1/4 cup Peanuts, very finely chopped
1 pinch Sugar
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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.
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