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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Preparation: 10 min Cooking 8 min
1. Cut zucchini into 1/4-inch pieces.
2. In 5-quart Dutch oven over high heat, in very hot salad oil, cook
zucchini, stirring quickly and frequently (stir-frying) until well coated.
3. Add water, salt and sugar. Reduce heat to medium-high; continue
sit-frying 7 to 8 minutes until tender-crisp.
VARIATION: 1/4 SALAD OIL, 1 LARGE CLOVE GARLIC,SLICED 6 CUPS SLICED
CABBAGE, 1 t SUGAR. COOK GARLIC UNTIL BROWNED DISCARD AND CONTINUE WITH
PREVIOUS INSTRUCTIONS.
THE GOOD HOUSEKEEPING ILLUSTRATED COOKBOOK
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