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
• Salt and freshly ground black pepper, to taste
• 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
Preheat cooking surface (griddle, pan or wok) to 350 degrees.
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
Saturated fat3 gCalcium45 mg
Protein8 gCholesterol10 mg
Dietary fiber2 g
Diabetic exchanges per serving: 2 vegetable, 1/2 medium-fat meat, 11/2 fat.
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