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.
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