Carol L. Cain
Zucchini with Carrots and Ginger
From: aem@mthvax.cs.miami.edu (a.e.mossberg) 2 tbsp. *fresh* grated ginger 1 lb. zucchini ½ cup grated or diced carrots ½ cup diced bell pepper 3 tbsp. peanut oil salt and pepper as desired Slice zucchini into thin disks. Heat oil in wok or frying pan until hot, and stir-fry the zucchini for a few minutes. Add the carrots, pepper, and ginger, and stir until the vegetables are slightly soft but still have texture. Add salt and pepper as desired and serve immediately.