Stir Fry Zucchini and Carrots

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READY IN: 11mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    teaspoon cornstarch
  • 2
    tablespoons water
  • 2
    tablespoons cooking oil
  • 3
    medium carrots, peeled and cut into 1-inch chunks or thinner
  • 4
    medium zucchini, cut into 1-inch chunks or sliced thinner, if preferred
  • 4
    tablespoons stir-fry sauce
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DIRECTIONS

  • Zucchini: Slim, small zucchini will taste best. larger and usually older zucchini tend to have a bitter after-taste.
  • Carrots: Skinny carrots are the younger roots and usually taste sweeter.
  • Mix cornstarch with water and set aside. Heat oil in stir fry pan, wok or heavier skillet over medium high heat. Stir fry carrots for 1 minute and then add zucchini. Continue stirring for about 2 minutes. (Adjust cooking times according to the temperature you feel comfortable cooking with.).
  • Add stir fry sauce and stir well. Stir cornstarch mixture well before adding to vegetables. Stir until sauce is thickened and serve immediately.
  • Sauces with lemon or orange flavors, if available, may be alternate stir fry sauces to try. A side dish for Western foods too.
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