Stir-Fried Courgettes with Herbs and Spices
“A Culinary Guide to Herbs, Spices and Flavourings”
by Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson.
1-1/2 large courgettes, peeled, and cut into 1” inch chunks
3 Tablespoons sunflower oil
1 Tablespoon chopped curry leaves
3 spring onions, sliced
1 garlic clove, peeled and chopped
1 tablespoon chopped fresh ginger root
1 tablespoon chopped fresh coriander
1 teaspoon light soy sauce
2 tablespoons chicken stock or hot water
Preparation time: 15 minutes, plus draining
Cooking time: 10 to 12 minutes
1. Put the courgettes into a colander and set over a large plate. Sprinkle the courgettes with the salt and leave to drain for 30 minutes, then pat dry with a cloth or absorbent paper.
2. Heat a wok or deep frying pan, add the oil and heat until they turn brown, and then add the spring onions, garlic, ginger and coriander. Stir-fry over brisk heat for 1 to 2 minutes.
3. Add the courgettes and stir-fry for a further 2 minutes, then cover the wok and simmer for a further 2 minutes over a gentle heat. Add the soy sauce and stock and stir-fry for 30 seconds. Turn the courgettes into a warmed serving dish and serve immediately as an accompaniment to curried poultry, fish or veal.
Vegetable marrow, peeled, seeded and cut into 1” inch cubes, may be substituted for the courgettes.