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domingo, 1 de enero de 2012

Zucchini with Ginger and Sesame Seeds


2 tbsp (30 ml) olive oil
1 tsp (5 ml) sesame oil
2-4 cloves garlic, finely chopped
2 tsp (10 ml) grated fresh ginger
1- 1 1/2 lbs (456-675 g) zucchini (courgettes), sliced
1/4 cup (60 ml) chicken stock or water
salt and freshly ground pepper to taste
2 tbs (30 ml) toasted sesame seeds

Heat the olive and sesame oils in a wok or heavy skillet over moderate heat.  Saute the garlic and ginger for 30 seconds.  Add the zucchini and stir fry for 2 to 3 minutes, until they begin to brown slightly.  Add the chicken stock and cook partially covered for 1 to 2 minutes, until tender.  Season with salt and pepper and garnish with toasted sesame seeds.

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