Zucchini And Mushrooms - cooking recipe

Ingredients

1 lb. zucchini
8 oz. fresh mushrooms
1 Tbsp. cornstarch
1 Tbsp. cold water
1/4 c. vegetable oil
1 medium onion, thinly sliced
2 cloves garlic, finely chopped
1/2 tsp. salt
2 Tbsp. dark soy sauce
1/4 c. chicken broth

Preparation

Cut zucchini lengthwise into halves.
Cut each half diagonally into 1/4-inch slices.
Cut mushrooms into 1/2-inch slices.
Mix cornstarch and water.
Heat wok or electric skillet until 1 or 2 drops of water bubble and skitter.
When sprinkled in wok, add vegetable oil; rotate wok to coat side.
Add onion and garlic; stir-fry until garlic is light brown.
Add zucchini, mushrooms and salt; stir-fry 2 minutes.
Stir in chicken and soy sauce.
Heat to boiling; stir in cornstarch mixture.
Cook and stir until thickened, about 10 seconds.
Makes 4 servings.