Zucchini Stirfry

Last evening I combed through my cookbooks and combined several recipes to come up with this new stirfry recipe. 

I harvested all the baby zucchini’s in my garden, and french fry sliced them into smallish strips.  Then I salted them well with about a generous teaspoon of salt, stirred them to coat well, and let them sit for about a 1/2 hour.  Afterwards, I rinsed them in a colander.  And placed them on a paper towel to dry. 

Heat a tablespoon of olive oil in a frypan or wok. 

Add:

1 teaspoon of ginger (depends on how you like the taste, can get strong real quick)

1+ teaspoon of cilantro (2 t if fresh)

thin slices of red onion

2-3 cloves of garlic, minced

Let cook a few minutes until the onion are softish.

Add the zucchini, and stir fry until just crispy tender. 

 

So simple, and so good.

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