Recipe - Stir-Fried Zucchini With Spicy Mint Vinaigrette

6 md Zucchini

FOR VINAIGRETTE
2 tablespoon Dark sesame oil
1 teaspoon Dried hot pepper flakes
One fourth cup Soy sauce
One half teaspoon Salt
3 tablespoon Rice vinegar
1 tablespoon Sugar
1 tablespoon Vegetable oil
1 tablespoon Minced peeled fresh ginger
2 tablespoon Chinese rice wine or sake
3 tablespoon Chopped fresh coriander or
mint

Trim ends of zucchini and halve lengthwise. Cut each half crosswise into
3inch sections and cut each section lengthwise into 1/4inchthick slices.

Make vinaigrette: in a small saucepan heat oil until it just begins to
smoke and add red pepper flakes. Cover pan and remove from heat. Let
mixture stand 3 minutes and stir in remaining vinaigrette ingredients,
stirring until sugar is dissolved.

Heat a deep wok or deep 12inch skillet over high heat until hot and add
oil. Heat oil until it begins to smoke and stirfry ginger until fragrant,
about 10 seconds. Add squash with wine and stirfry until crisptender, 5
to 7 minutes. Add vinaigrette and coriander and stirfry 30 seconds.
Transfer the mixture to a serving dish.

Serve warm, room temperature, or chilled.

Yield: 6 side dish