Stir-Fried Zucchini

Zucchini is not a Chinese vegetable, but if sliced thinly, it can be adapted to wok stir-frying most successfully. In fact, cooked this way, not only will the vivid color of the vegetable be retained, but a crisp texture will be introduced. To achieve this effect, however, it is important to draw out the water beforehand, thereby getting rid of its slightly bitter taste, as well as preventing it from going soggy in a pool of liquid when cooked.