Noodles and Rice

Zucchini and Carrot Stir-Fry

by Stef on May 9th, 2006

This is a simple recipe from Irene Kuo’s classic The Key to Chinese Cooking. It’s a procedure I’ve adapted to many types of veggies. You can do one type of green veggie or a mix of two or more different kinds. They key;-) is to cut the veggies so they cook in only a couple of minutes. Each veggie is stir-fried independently depending on the speed of cooking, for instance, if you had green beans and carrots cut to cook at the same time, you can stir-fry them together.

To make this, you need

1 pound zucchini/courgettes, sliced crosswise into 1 1/2 to 2-inch slices, depending on length of zucchini (e.g., for a 6-inch zucchini, you can use 2-inch to 3 pieces, or 1 1/2-inch to get 4 pieces), then sliced lengthwise into 1/4-inch thick pieces
2 large carrots, shredded or cut into matchstick-sized julienne
4 ginger coins, peeled
2 tablespoons oil for stir-frying
1/2 teaspoon salt or to taste

Heat 1 tablespoon of the oil in wok or large skillet until hot but not smoking. Add the carrots and about 1/4 teaspoon salt and stir-fry for 30 seconds over high heat. Remove and set aside. Add the rest of the oil to the wok and wait until hot, then add the ginger coins. Stir fry 30 seconds then add the zucchini slices and add 1/4 teaspoon salt, or to taste. Continue to stir fry for a minute, then return the carrots to the wok. Stir-fry another minute and that’s it! You’re done. Serve hot.

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POSTED IN: Quick and Easy, Vegetarian / Vegan Dishes : Asian