If baby zucchinis are unavailable, you can use larger ones, but they should be cooked whole so that they don't absorb too much water. After cooking, halve them lengthways and cut into 4 inch lengths.
ingredients
serves 4
3/4 pound baby zucchinis
4 scallions, finely sliced
1 inch fresh root ginger, grated
2 tbsp cider vinegar
1 tbsp light soy sauce
1 tsp soft light brown sugar
3 tbsp vegetable stock
finely grated rind and juice of 1/2 lemon and 1/2 orange
1 tsp cornstarch
method
1. Cook the zucchinis in lightly salted boiling water for 3 - 4 minutes, or until just tender. Drain well.
2. Meanwhile, put all the remaining ingredients, except the cornstarch, into a small saucepan and bring to the I boil. Simmer for 3 minutes.
3. Blend the cornstarch with 2 tsp cold water and add to the sauce. Bring to the boil, stirring continuously, until the sauce has thickened.
4. Pour the sauce over the zucchinis and heat gently, shaking the pan to coat them evenly. Transfer to a warmed serving dish and serve.
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more information
Use baby sweetcorn or eggplants in place of the zucchinis for an appetizing change.
