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Zucchini And Carrots

21st.Century.Chef's picture
Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Snack
Method: 
Saute
Ingredient: 
Carrot

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