Fran's Zucchini With Peanut Sauce

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Fran's Zucchini With Peanut Sauce

salads, vegetables, side dish, grains

1 lb zucchini (abt. 5 medium)
1 ; in 2-3 matchstick strips
2 teaspoon vegetable oil
1 garlic clove, finely chopped
1 teaspoon fresh ginger, finely chopped
1 pinch red pepper flakes
2 tablespoon oyster sauce
3 tablespoon rice vinegar
3 tablespoon chicken broth
1/4 cup peanuts, very finely chopped
1 pinch sugar

In large skillet, heat oil. Add garlic, ginger and red pepper; saute until fragrant and softened - no more than one minute. Add oyster sauce, rice vinegar, chicken broth, peanuts and sugar. Add zucchini sticks and saute, stirring often, just until tender-crisp - 3 to 5 minutes. Don't overcook. Serve hot immediately, or at room temperature as a salad. Yield: 4 to 6 servings. From 1991 "Shepherd's Garden Seeds Catalog," pg. 58. Posted by Cathy Harned.