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

              Salt

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

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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.

 

Variation:

Vegetable marrow, peeled, seeded and cut into 1” inch cubes, may be substituted for the courgettes.

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