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From: nlm@sfmag.UUCP (Nancy Mintz)
Newsgroups: net.cooks
Subject: Zucchini With Ginger
Message-ID: <668@sfmag.UUCP>
Date: Sun, 1-Sep-85 17:14:44 EDT
Article-I.D.: sfmag.668
Posted: Sun Sep  1 17:14:44 1985
Date-Received: Mon, 2-Sep-85 04:17:58 EDT
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Organization: AT&T Information Systems, Summit, NJ
Lines: 37

Tried this recipe for the first time today and really liked it.  The only 
change I'd make is to shorten somewhat the cooking time - the zucchini
weren't as crisp as I like.
	
	Nancy Mintz	...ihnp4!attunix!nlm

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			Zucchini Shreds With Ginger
			(from Travel & Leisure April 1985)

This vegetable preparation, rich with the aroma of ginger, is good enough to
be served as a first course, hot, cold or at room temperature.  For the best
results, use only the small tender zucchini, which are practically seedless.
This dish can also be made with cucumbers, carrots, or cabbage.

Serves 4 to 6.

Ingredients:
	2 Tbsp light vegetable oil
	1 tsp cumin seeds
	1 Tbsp shredded fresh ginger
	1 Tbsp shredded hot green chili peppers
	1 lb zucchini, julienned (about 3" long and 1/8" thick)
	1 medium ripe tomato, peeled, seeded and shredded
	1 1/2 tsp lemon juice
	salt to taste
	1 Tbsp chopped fresh coriander

Heat the oil in a large frying pan over high heat for 3 minutes.  Add the
cumin, let the oil turn a few shades darker (about 10 seconds) and add ginger
and chili.  Cook for 30 seconds, then add the zucchini and stir-fry for 8
minutes.

Add tomato during the last 2-3 minutes of cooking.  Turn off the heat.
Sprinkle lemon juice and salt to taste, mix, transfer to a serving plate 
and garnish with coriander.