12 oz baby zucchini
\n4 scallions, thinly sliced
\n1 inch piece fresh ginger root, peeled and grated
\n2 T. white wine vinegar
\n1 T. light soy sauce
\n1 tsp. light brown sugar
\n3 T. vegetable stock
\nFinely grated zest and juice of 1\/2 lemon and 1\/2 orange
\n1 tsp. cornstarch<\/p>\n
Place the zucchini in a saucepan of lightly salted boiling water and cook for 3 or 4 minutes or until just tender. Drain well and return to pot. Set aside. Meanwhile, put all the remaining ingredients, except the cornstarch, into a saucepan and bring to a boil, stirring occasionally. Simmer for 3 minutes. Blend the cornstarch with 2 tsp. cold water in a small bowl, then stir into the sauce. Bring the sauce to a boil, stirring constantly, until the sauce has thickened. Pour the sauce over the zucchini in the pan and heat gently. Transfer to a warmed serving dish and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
12 oz baby zucchini 4 scallions, thinly sliced 1 inch piece fresh ginger root, peeled and grated 2 T. white wine vinegar 1 T. light soy sauce 1 tsp. light brown sugar 3 T. vegetable stock Finely grated zest and juice of 1\/2 lemon and 1\/2 orange 1 tsp. cornstarch Place the zucchini in a saucepan of lightly salted boiling water and cook for 3 or 4 minutes or until just tender. Drain well and return to pot. Set aside….<\/p>\n