Thai Zucchini
A Shameless Plug for Liz

by Nan

1 clove garlic, minced
1 teaspoon fresh, minced ginger
1/8 teaspoon dried crushed red pepper
2 teaspoons olive oil
1/3 cup finely chopped unsalted roasted peanuts
3 tablespoons chicken broth
2 tablespoons soy sauce
1/8 teaspoon sugar
3 or 4 medium zucchini, cut into very thin strips

Cook garlic, ginger, and red pepper in oil in a large skillet over medium-high heat about one minute, stirring constantly. Add peanuts and next 4 ingredients; stir well. Add zucchini and cook, stirring constantly about 5 minutes, or until crisp-tender.

(This dish is a great companion with Liz Scott's Ginger Fried Rice and chicken, beef, or fish prepared with her Teriyaki Marinade. You can find both recipes and more in her book, The Sober Kitchen)