Ingredients
675g/1-½ lb Courgettes (zucchini), cut into 6mm/¼
-inch slices
225g/8oz Mushrooms, sliced vertically
60ml/2fl.oz. Vegetable Oil
Salt
1 tbsp Soy Sauce
120ml/4fl.oz. Chicken Stock
2 teasp Cornflour
3 tbsp Water
Instructions
1.
Heat the oil in a wok or large frying pan and saute the mushrooms for
3-4 minutes.
2.
Add the courgettes and stir fry for 3 minutes until well coated with the oil.
3. Add the salt, soy sauce and chicken stock, bring to
the boil then reduce the heat, cover and simmer for 1 minute or until zucchini
is tender crisp.
4. Mix the cornflour with the water in a small bowl or
cup then add to the pan, stirring constantly and cook for 1-2 minutes until
thickened. Serve immediately.
