Zucchini with Ginger and Sesame Seeds

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                            FOOD FUNNY
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Thanks to Rosemary Zwick for this martial food funny:

During my Army Reserve annual training at Fort Ord, California,
our battalion commander was upset that our evening chow
was late. He called the mess hall, and the mess sergeant
explained that because their vehicle had broken down, they
were unable to deliver field rations to our bivouac site. Our
commander immediately yelled for his driver. "Private! Drive to
the mess hall and get chow!"

The private took off. It was a 15-minute trip there and back.
Over an hour later, he finally returned, empty-handed, much
to our dismay.

"Private!" demanded the commander. "What about chow?"

"It was delicious, sir," the driver replied. "I got there right before
the mess hall closed, so I was able to get seconds."

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                            TODAY'S RECIPE
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The common zucchini takes on an uncommon character with this unusual
treatment.

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.
Received on Wed Sep 1 08:26:46 2010