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.
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.