Stir-Fried Zucchini with Herbs and Spices

This is great as an accompaniment to curried poultry, fish or veal.
  • 750gr zucchini, peeled and cut into 1 inch chunks
  • salt
  • 3 tbsp sunflower oil
  • 1 tbsp curry leaves
  • 3 green onions, chopped
  • 2 cloves garlic, peeled and chopped
  • 1 tbsp chopped fresh ginger
  • 2 tbsp chopped fresh coriander
  • 1 tsp light soy sauce
  • 2 tbsp chicken stock or hot water

Sprinkle the zucchini with salt lightly, place in a colander and leave to drain for thirty minutes then pat dry with paper towel.

Heat a wok and add the oil allowing it to heat till almost smoking. Add the curry leaves and cook for one to two minutes, until they brown, then add the green onion, garlic, ginger and coriander.

Stir-fry over high heat for one to two minutes.

Add the zucchini and stir-fry for two minutes more over gentle heat. Add the soy sauce and stock and cook for one minute further. Turn into a warm serving dish and serve immediately.

  • Yields: 4 servings
  • Preparation Time: 30 minutes
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