Zucchini Sauté With Spicy Peanut Butter Sauce - cooking recipe

Ingredients

Sauce
3 tablespoons tahini
3 tablespoons sunflower oil
3 tablespoons hot water
2 teaspoons sugar (I use Splenda)
2 1/2 tablespoons soy sauce
1 1/2 teaspoons rice vinegar
1/4 cup chunky peanut butter
Saute
2 tablespoons sunflower oil
2 tablespoons dark sesame oil
1/4 cup dry roasted salted peanut (not in shells)
2 tablespoons chili powder
5 garlic cloves, minced
4 medium zucchini, unpeeled
3 tablespoons good sherry wine (not the cooking kind)
2 -3 chopped green onions, including green part

Preparation

To make sauce: Stir tahini in container thoroughly before measuring. Then blend 3 T. with hot water. Add remaining ingredients one at a time, whisking after each. Set aside.
To make saute:
Cut zucchini in half width-wise, then cut each half into 3 spears length-wise.
Heat sunflower oil in skillet until smoking hot.
Carefully add sesame oil.
Quickly add peanuts and stir. Cook them until they begin to brown.
Add in chili powder and garlic, stir. Cook until garlic begins emitting fragrance.
Add zucchini and saute 1-2 minutes.
Add sherry. Cook until sherry is reduced (around 1-2 minutes).
Add sauce. Immediately lower heat to medium.
Cook 2 minutes.
Remove from heat.
Garnish with sliced green onions before serving.