[edit] Ingredients
1 |
tsp. cornstarch |
2 |
tbsp. water |
2 |
|
3 |
med. carrots, peeled and cut into 1-inch chunks or thinner |
4 |
med. zucchini, cut into 1-inch chunks or sliced thinner, if preferred |
4 |
tbsp. stir fry sauce (Lawry's is my favorite) |
[edit] Preparation
Step 1 |
Zucchini: Slim, small zucchini will taste best. larger and usually older zucchini tend to have a bitter after-taste. |
Step 2 |
Carrots: Skinny carrots are the younger roots and usually taste sweeter. |
Step 3 |
Mix cornstarch with water and set aside. Heat oil in stir fry pan, wok or heavier skillet over medium high heat. Stir fry carrots for 1 minute and then add zucchini. Continue stirring for about 2 minutes. (Adjust cooking times according to the temperature you feel comfortable cooking with.) |
Step 4 |
Add stir fry sauce and stir well. Stir cornstarch mixture well before adding to vegetables. Stir until sauce is thickened and serve immediately. |
Step 5 |
Sauces with lemon or orange flavors, if available, may be alternate stir fry sauces to try. A side dish for Western foods too. |
[edit] Tools
[edit] About Stir Fry Zucchini And Carrots
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