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From: aem@mthvax.cs.miami.edu (a.e.mossberg)
Newsgroups: rec.food.recipes
Subject: VEGAN: Zucchini with Carrots and Ginger
Message-ID: <1991Feb04.231904.15148@mthvax.cs.miami.edu>
Date: 4 Feb 91 23:19:04 GMT
Reply-To: aem@mthvax.cs.miami.edu
Distribution: na
Organization: University of Miami Department of Mathematics & Computer Science
Lines: 20
Approved: aem

[adapted from a recipe booklet handed out in a local grocery store]

Zucchini with Carrots and Ginger

2 tbsp. *fresh* grated ginger
1 lb. zucchini
1/2 cup grated or diced carrots
1/2 cup diced bell pepper
3 tbsp. peanut oil
salt and pepper as desired

Slice zucchini into thin disks. Heat oil in wok or frying pan until
hot, and stir-fry the zucchini for a few minutes. Add the carrots,
pepper, and ginger, and stir until the vegetables are slightly soft but
still have texture. Add salt and pepper as desired and serve
immediately.

-- 
aem@mthvax.cs.miami.edu .......................................................
Blacks are disproportionately represented in the Army.