Title: Stir-Fried Zucchini, Carrots, and Leeks
Categories: Vegetable
Yield: 6 Servings
| 2 | | Medium young zucchini |
| 3 | | Fresh carrots |
| 2 | | Large leeks |
| 3 | | Cloves garlic |
| 1 | ts | Ginger, minced |
| 2 | tb | Peanut oil |
| 1/4 | ts | Sesame oil |
| SEASONINGS |
| 1/2 | ts | Salt |
| 1/2 | ts | Sugar |
| 1/4 | ts | 5-spice powder |
Preparation: Wash vegetables. Trim zucchini and slice into 2" long
matchsticks. Peel carrots and cut into 2" long matchsticks. Trim leeks
and do likewise. Peel garlic and cut into thin slices. Stir-frying: Heat
peanut oil in hot wok until it starts to smoke. Stir-fry garlic and ginger
for 30 seconds, splashing with water to prevent burning. Add carrots and
stir-fry for another 30 seconds. Add leeks; stir-fry for 1 minute. Add
zucchini; stir-fry for another 30 seconds. Sprinkle with seasonings,
tossing ingredients as you do. When vegetables are cooked, sprinkle with
sesame oil. Transfer to serving platter or individual plates to serve.
Serves 6