- 4
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Ingredients
- 2 Tbs (30 ml) olive oil
- 1 tsp (5 ml) sesame oil
- 2-4 cloves garlic, finely chopped
- 2 tsp (10 ml) grated fresh ginger
- 1-1 1/2 lbs (456-675 g) zucchini (courgettes), sliced
- 1/4 cup (60 ml) chicken stock or water
- Salt and freshly ground pepper to taste
- 2 Tbs (30 ml) toasted sesame seeds
Preparation
Step 1
Heat the olive and sesame oils in a wok or heavy skillet over moderate heat. Saute the garlic and ginger for 30 seconds. Add the zucchini and stir fry for 2 to 3 minutes, until they begin to brown slightly. Add the chicken stock and cook partially covered for 1 to 2 minutes, until tender. Season with salt and pepper and garnish with toasted sesame seeds. Serves 4 to 6.
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