Ingredients:
4 tbsp. oil
1/2 tsp. salt
1 garlic clove, crushed
1 stalk celery, diced
2 scallions, diced (separate white and green parts)
2 fresh ginger, 1/8 inch thick slices
2 small zucchini
5 plum tomatoes, diced
1/8 tsp. sugar
1/2 c. water
1/4 c. white grape juice
Directions:
– Heat 1/2 of the oil until very hot.
– Add salt, garlic, celery, white parts of scallion, and ginger
– Saute’ until celery begins to turn translucent.
– Add zucchini and stir until tender.
– Remove cooked ingredients and set aside.
– Heat rest of the oil until very hot.
– Add tomatoes and sugar. Cook until tomatoe juice is released (about 5 minutes).
– Add zucchini and stir. Cook 5 minutes.
– Add water, white grape juice, green scallions, and rest of ingredients that were set aside earlier.
– Cook another 5 minutes. Serve hot.
Variations:
– May puree’ and use as a sauce over vegetables.