"Zuk" in Citrus Sauce

Ingredients

• 8-10 baby zucchini or 4 large zucchini, cut in quarters lengthwise
• 4 green onions, finely sliced
• 1 inch fresh gingerroot, grated
• 2 tablespoons cider vinegar
• 1 tablespoon light soy sauce
• 1 teaspoon brown sugar
• 3 tablespoons vegetable stock or white wine
• 1/2 lemon, grated rind of
• 1/2 orange, grated rind of
• 1/2 lemon, juice of
• 1/2 orange, juice of
• 1 teaspoon cornstarch

Directions

1. 1

   Cook zucchini in lightly salted boiling water for 3 to 4 minutes, or until just tender.

2. 2

   Drain well.

3. 3

   Meanwhile, put all the remaining ingredients, except the corn starch into a small saucepan and bring to the boil.

4. 4

   Simmer for 3 minutes.

5. 5

   Blend the corn starch with 2 teaspoon cold water and add to the sauce.

6. 6

   Bring to boil, stirring continuously, until the sauce has thickened.

7. 7

   Pour the sauce over the zucchini and heat gently, shaking the pan to coat them evenly.

8. 8

   Transfer to a warmed serving dish and serve.