2 medium young zucchini
3 fresh carrots
2 large leeks
3 cloves garlic
1 tsp ginger, minced
2 tbsp peanut oil
1/4 tsp sesame oil
1 seasonings:
1/2 tsp salt
1/2 tsp sugar
1/4 tsp 5-spice powder
A Recipe for
Stir-Fried Zucchini Carrots & Leeks
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This is a recipe for Stir-Fried Zucchini Carrots & Leeks from the recipe cookbook of Recipes-to-go (Asian)
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“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
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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
Stir-Fried Zucchini Carrots & Leeks Recipe brought to you by Recipes To-Go