Subject: Zucchini with Ginger and Sesame Seeds
From: Unicorn (unicorn@indenial.com)
Date: Wed Mar 27 2002 - 18:06:54 EST
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F O O D F U N N Y
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Here's a true one from reader Rosemary Eales of Sydney, Australia:
When my 12-year-old son was just 3 years old. He was eating a plate
of cut up vegetables (still his favourite dish, believe it or not) and
was asking me what each piece was. As I was busy getting dinner
ready, I was slowly losing my patience having to look up at each
mouthful and say "carrot", "celery," etc., so eventually I didn't look
and just answered "tomato." He says to me, "No it's not, it's a
cucumber." All I could think of was, why did he ask me then?
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T O D A Y ' S R E C I P E
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Several of my Australian readers have written to inform me that,
although their country is sometimes referred to as "Oz," they never
call themselves "Ozzies" (although they concede that is how "Aussie"
is properly pronounced.) This struck me as strange because I had never
heard the term until it was used by some of my Aussie readers, so I
guess maybe it's acceptable to some and not to others. Rather than
run the risk of offending anyone Down Under, I have changed the title
of this week's theme to "Aussie Tucker."
This recipe serves testimony to the influence of Southeast Asian
cooking in the modern Australian kitchen. Immigrants from all over
the region have chosen Australia as their adopted home over the past
few decades, and their traditional cooking techniques and ingredients
have made the journey with them.
Zucchini with Ginger and Sesame Seeds
2 Tbs (30 ml) olive oil
1 tsp (5 ml) sesame oil
2-4 cloves garlic, finely chopped
2 tsp (10 ml) grated fresh ginger
1-1 1/2 lbs (456-675 g) zucchini (courgettes), sliced
1/4 cup (60 ml) chicken stock or water
Salt and freshly ground pepper to taste
2 Tbs (30 ml) toasted sesame seeds
Heat the olive and sesame oils in a wok or heavy skillet over moderate
heat. Saute the garlic and ginger for 30 seconds. Add the zucchini
and stir fry for 2 to 3 minutes, until they begin to brown slightly.
Add the chicken stock and cook partially covered for 1 to 2 minutes,
until tender. Season with salt and pepper and garnish with toasted
sesame seeds. Serves 4 to 6.
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