Recipe: SAMURAI-STYLE STIR-FRIED ZUCCHINI

SAMURAI-STYLE STIR-FRIED ZUCCHINI

Serves 4 to 6.

Note: Adapted from the Aug. 12, 1981, issue of Taste.

• 2 to 3 c. (8-in. long) julienne-cut zucchini

• 1/3 c. coarsely chopped yellow onion

• Vegetable oil

• 1 tbsp. sesame seeds

• 2 to 3 c. halved fresh mushrooms

• 2 or more tbsp. butter, divided

• 2 or more tbsp. soy sauce

• 4 to 5 c. fresh bean sprouts

Directions

On a cutting board, arrange zucchini and onion and, using a sharp knife, chop together into bite-sized pieces. Brush preheated pan with a thin layer of vegetable oil. When oil is hot, add zucchini and onion and stir fry until tender-crisp. Sprinkle generously with sesame seeds and salt and pepper, stir two or three times, then remove zucchini to a warm platter.

Brush cooking surface with a thin layer of vegetable oil. Add mushrooms and stir fry. Add 1 tablespoon butter and 1 tablespoon soy sauce, stir, then remove mushrooms to platter. Add bean sprouts and stir fry until just hot and barely wilted. Add remaining 1 tablespoon butter and remaining 1 tablespoon soy sauce, stir, and serve with zucchini and mushrooms.

Nutrition information per serving of 6:

Calories142Fat10 g

Sodium192 mg Carbohydrates9 g

Protein8 gCholesterol10 mg

Dietary fiber2 g