Recipe for "zucchini-ging"

NAME

     ZUCCHINI-GING - Zucchini with ginger and chili peppers
     This is a nice spicy vegetable  dish.   It  goes  well  with
     fish, especially catfish.  I've always used zucchini, though
     it works as well with carrots or cucumbers. You can serve it
     as an appetizer or as a side dish, hot or cold.
     The recipe is originally from Travel & Leisure magazine.

INGREDIENTS (Serves 4-6)

     30 ml     vegetable oil
     5 ml      whole cumin
     10 g      ginger, shredded
     10 g      green chili peppers, shredded
     500 g     zucchini, cut into long thin strips (3mmx75mm)
     1         medium ripe tomato, peeled, seeded and shredded
     7.5 ml    lemon juice
               salt to taste
     15 ml     fresh coriander, chopped

PROCEDURE

          (1)  Heat the oil in a large frying pan over high  heat
               for 3 minutes.
          (2)  Add the cumin, let the oil darken slightly  (about
               10 seconds) and add ginger and chili.  Cook for 30
               seconds, stirring frequently.
          (3)  Add the zucchini and stir-fry for  3 - 4  minutes.
               Add tomato during the last 2 minutes of cooking.
          (4)  Turn off the heat.  Sprinkle lemon juice and  salt
               to  taste,  mix,  transfer  to a serving plate and
               garnish with coriander.

NOTES

     I've found that this recipe works best if you use small zuc-
     chini,  so  that  each slice has some peel (skin?) attached.
     Center slices without peel/skin fall apart.

RATING

     Difficulty: easy.  Time: 10 minutes.  Precision: approximate
     measurement OK.

CONTRIBUTOR

     Nancy Mintz
     UNIX System Development Lab      AT&T Information Systems, Summit, NJ
     ihnp4!attunix!nlm