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Flying Dragon Silk Squash

Vegetables, also Vegetarian Foods

Flying Dragon Silk Squash
1 and 1/2 pounds silk squash (or large zucchini)
2 Tablespoons peanut oil
6 thin slices fresh ginger, cut into thin strips
2 garlic cloves, peeled and finely chopped
2 Tablespoons Shaoxing wine
2 Tablespoons thin soy sauce
1/2 cup chicken stock or water
1 teaspoon sesame oil
1. Prepare the vegetable by peeling and removing the ribs and some outer skin from the silk squash. Then cut each one in half crossways. Carefully score each piece at one-quarter inch intervals not cutting through to the bottom (using one chopstick on each side of the vegetable is a useful way to prevent cutting through the entire piece). This makes the 'flying dragon' look.
2. Heat wok, add the oil, and then add the ginger, garlic, and the vegetable and stir0fry for three minutes.
3. Next, add wine, soy sauce, and chicken stock and simmer gently, uncovered, for five minutes or until the vegetable is tender.
4. Drizzle with sesame oil and serve.

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