ZUCCHINI SHREDS WITH GINGER

Zucchini with ginger and chili peppers

This is a nice spicy vegetable dish. It goes well with fish, especially catfish. I've always used zucchini, though it works as well with carrots or cucumbers. You can serve it as an appetizer or as a side dish, hot or cold.

The recipe is originally from Travel & Leisure magazine.

Ingredients

(Serves 4-6)

2 Tbsp vegetable oil
1 tsp whole cumin
1 Tbsp ginger, shredded
1 Tbsp green chili peppers, shredded
1 lb zucchini, cut into long thin strips (1/8 x 3 inches)
1 medium ripe tomato, peeled, seeded and shredded
1 1/2 tsp lemon juice
salt to taste
1 Tbsp fresh coriander, chopped

Procedure

Heat the oil in a large frying pan over high heat for 3 minutes.
Add the cumin, let the oil darken slightly (about 10 seconds) and add ginger and chili. Cook for 30 seconds, stirring frequently.
Add the zucchini and stir-fry for 3-4 minutes. Add tomato during the last 2 minutes of cooking.
Turn off the heat. Sprinkle lemon juice and salt to taste, mix, transfer to a serving plate and garnish with coriander.

Notes

I've found that this recipe works best if you use small zucchini, so that each slice has some peel (skin?) attached. Center slices without peel/skin fall apart.

Rating

Difficulty: easy.
Time: 10 minutes.
Precision: approximate measurement OK.

Contributor

 
Nancy Mintz 
UNIX System Development Lab AT&T Information Systems, Summit, NJ 
ihnp4!attunix!nlm

Recipe last modified: 2 Jun 86

Original header

Path: decwrl!recipes
From: nlm@attunix (Nancy Mintz)
Newsgroups: mod.recipes
Subject: RECIPE: Zucchini with ginger and chili peppers
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Date: 10 Oct 86 07:36:42 GMT
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