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From: nm34@sdcc12.UUCP (nm34)
Newsgroups: net.cooks
Subject: Re: Zucchini With Ginger
Message-ID: <449@sdcc12.UUCP>
Date: Wed, 4-Sep-85 16:22:45 EDT
Article-I.D.: sdcc12.449
Posted: Wed Sep  4 16:22:45 1985
Date-Received: Sun, 8-Sep-85 16:20:22 EDT
References: <668@sfmag.UUCP>
Distribution: net
Organization: U.C. San Diego, Academic Computer Center
Lines: 34
Summary: Slight modification: melted cheese

In article <668@sfmag.UUCP>, nlm@sfmag.UUCP (Nancy Mintz) writes:

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

     We do something very similar.  We omit the ginger and melt cheese
on to.  Adds protein ( and fat ) so it is more acceptable as a main
course.  Now I have to try it with ginger too.  


                     Andrew Bindman  

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