"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
6 small zucchini 1 large carrot 1 tablespoon cornstarch 1 tablespoon sugar 1 tablespoon soy sauce 1/2 cup water 2 tablespoons peanut oil 1 medium onion, cut into thing strips
Cut zucchini and carrots into 1/4 - inch thick crosswise slices; cut slices into 1/4 - inch wide strips. Stir together cornstarch and sugar; gradually stir in soy sauce and water, keeping smooth. In a 10-inch skillet heat peanut oil; add onion and cook over moderate heat, stirring often, until onion is yellowed; add zucchini and carrot; cover and cook, stirring a few times until tender-crisp - 3 minutes or so. Add soy-sauce mixture and stir constantly until thickened and clear. Serve hot.
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