Zucchini And Carrots
|Carrots||2 1⁄2 Cup (40 tbs), julienned|
|Zucchini||2 1⁄2 Cup (40 tbs), julienned|
|Olive oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Fresh lemon juice||1 Tablespoon|
|Dry white wine||3 Tablespoon|
Cut the carrots and zucchini julienne style.
Use a large frying pan or a wok.
Add the oil to a hot pan and then the carrots.
Saute or stir-fry for 2 minutes and then add the zucchini.
Toss about for 3 minutes.
Add the lemon juice and wine.
Toss about and remove from the heat.
Serve within a few minutes.
You might like to try garlic with this dish.
Add a crushed garlic clove to the pan when you put in the oil.