aem@mthvax.cs.miami.edu (a.e.mossberg) (02/05/91)
[adapted from a recipe booklet handed out in a local grocery store] Zucchini with Carrots and Ginger 2 tbsp. *fresh* grated ginger 1 lb. zucchini 1/2 cup grated or diced carrots 1/2 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. -- aem@mthvax.cs.miami.edu ....................................................... Blacks are disproportionately represented in the Army.