Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 3 xes | Zucchini, medium |
| 1 tablespoon | Salad oil |
| ¼ cup | Water |
| 1½ teaspoon | Salt |
| ½ teaspoon | Sugar |
Preparation: 10 min Cooking 8 min 1. Cut zucchini into ¼-inch pieces. 2. In 5-quart Dutch oven over high heat, in very hot salad oil, cook zucchini, stirring quickly and frequently (stir-frying) until well coated. 3. Add water, salt and sugar. Reduce heat to medium-high; continue sit-frying 7 to 8 minutes until tender-crisp.
VARIATION: ¼ SALAD OIL, 1 LARGE CLOVE GARLIC,SLICED 6 CUPS SLICED CABBAGE, 1 t SUGAR. COOK GARLIC UNTIL BROWNED DISCARD AND CONTINUE WITH PREVIOUS INSTRUCTIONS. THE GOOD HOUSEKEEPING ILLUSTRATED COOKBOOK