Categories: Vegetables, Usenet 
      Yield: 4 servings 
  
      2 T  Vegetable oil 
      1 t  Cumin, whole 
      1 T  Ginger, shredded 
      1 T  Green chili peppers, 
           -shredded 
      1 lb Zucchini, cut into 
           -long thin strips 
           -(about 1/8 x 3 inches) 
      1 md Tomato (ripe), 
           -peeled, seeded 
           -and shredded 
  1 1/2 t  Lemon juice 
           Salt to taste 
      1 T  Coriander (fresh), 
           -chopped 
  
  Heat the oil in a large frying pan over high heat for 3 minutes.  Add the 
  cumin, let the oil darken slightly (about 10 seconds) and add ginger and 
  chili.  Cook for 30 seconds, stirring frequently. 
   
  Add the zucchini and stir-fry for 3-4 minutes.  Add tomato during the last 
  2 minutes of cooking. 
   
  Turn off the heat.  Sprinkle lemon juice and salt to taste, mix, transfer 
  to a serving plate and garnish with coriander. 
   
  NOTES: 
   
  *  Zucchini with ginger and chili peppers -- This is a nice spicy vegetable 
  dish.  It goes well with fish, especially catfish.  I've always used 
  zucchini, though it works as well with carrots or cucumbers. You can serve 
  it as an appetizer or as a side dish, hot or cold. The recipe is originally 
  from _Travel & Leisure_ magazine. Yield: Serves 4-6. 
   
  *  I've found that this recipe works best if you use small zucchini, so 
  that each slice has some peel (skin?) attached. Center slices without 
  peel/skin fall apart. 
   
  : Difficulty:  easy. 
  : Time:  10 minutes. 
  : Precision:  approximate measurement OK. 
   
  : Nancy Mintz 
  : UNIX System Development Lab      AT&T Information Systems, Summit, NJ 
  : ihnp4!attunix!nlm 
   
  : Copyright (C) 1986 USENET Community Trust