Chinese Zucchini


  • 1 Tbsp. cornstarch
  • 1 Tbsp. sugar
  • 1 Tbsp. soy sauce
  • 1/2 cup water
  • 4 small zucchini, about 1 lb.
  • 2 Tbsp. peanut oil
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  • 1/2 cup thin strips onion
  • 1 clove garlic, minced


In small mixing bowl stir together cornstarch, sugar and soy sauce; gradually stir in water, keeping smooth; set aside. Scrub zucchini in cold water; cut off ends and discard; do not pare. Cut zucchini lengthwise in 1/4 inch wide strips; now cut crosswise into about 1 1/2 inch lengths. In a 10 inch skillet, heat the oil; add onion and garlic; cook over moderate heat, stirring a few times, for 3-4 minutes or longer if necessary; add cornstarch mixture and stir constantly until thickened and clear.

By Robin from Washington, IA


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