Stir Fry Zucchini and Carrots

Ingredients

• 1 teaspoon cornstarch
• 2 tablespoons water
• 2 tablespoons cooking oil
• 3 medium carrots, peeled and cut into 1-inch chunks or thinner
• 4 medium zucchini, cut into 1-inch chunks or sliced thinner, if preferred
• 4 tablespoons stir-fry sauce

Directions

1. 1

   Zucchini: Slim, small zucchini will taste best. larger and usually older zucchini tend to have a bitter after-taste.

2. 2

   Carrots: Skinny carrots are the younger roots and usually taste sweeter.

3. 3

   Mix cornstarch with water and set aside. Heat oil in stir fry pan, wok or heavier skillet over medium high heat. Stir fry carrots for 1 minute and then add zucchini. Continue stirring for about 2 minutes. (Adjust cooking times according to the temperature you feel comfortable cooking with.).

4. 4

   Add stir fry sauce and stir well. Stir cornstarch mixture well before adding to vegetables. Stir until sauce is thickened and serve immediately.

5. 5

   Sauces with lemon or orange flavors, if available, may be alternate stir fry sauces to try. A side dish for Western foods too.