fast zucchini in citrus ginger sauce -x-

[Guest guest]

mc5, veg

 

* Exported from MasterCook *

 

Zucchini in Citrus Sauce

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes Zucchini

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 ounces baby zucchini

4 scallions -- finely sliced

1 1-inch piece ginger -- grated

2 tablespoons cider vinegar

1 tablespoon light soy sauce

1 teaspoon light brown sugar

3 tablespoons carrot juice

vegetable broth or water may be

substituted

1/2 lemon -- finely chopped rind and juice

1/2 orange -- finely chopped rind and juice

1 teaspoon cornstarch

2 teaspoons cold water

 

Cook the zucchini in lightly salted boiling water for 3 to 4 minutes, or until

just about tender. Drain well.

Meanwhile put all the remaining ingredients, except the cornstarch into a small

saucepan and bring to a boil. Simmer for 3 minutes.

 

Blend the cornstarch with water and add to the sauce. Bring to a boil, stirring,

continuously, until the sauce has thickened.

 

Pour the sauce over the zucchini and gently heat, shaking the pan to coat

evenly. Transfer to a warmed serving dish and serve.

 

Description:

" Baby zucchini or quartered large zucchini are cooked quickly so they

don't absorb too much water. "

Source:

" Vegetarian Kitchen, Linda Fraser (Ed.) 1999 "

S(Fresh):

" "

 

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Per serving: 48 Calories (kcal); trace Total Fat; (6% calories from fat); 3g

Protein; 10g Carbohydrate; 0mg Cholesterol; 160mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

 

 

 

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