Simple but good, this recipe is from Chef But at the late
Put the courgette slices in a large colander and sprinkle with the salt. Cover with a plate and set a weight on top. Leave to drain for 15 minutes. Rinse off the salt and pat the slices dry with paper towels.
Heat the oils in a wok over high heat. When very hot but not smoking, add the chilli and pepper. Sizzle for about 30 seconds, then remove the chilli with a slotted spoon.
Add the ginger and garlic, cook for another 30 seconds, then add the courgette slices. Toss them around, then add the rice vinegar, soy sauce and sugar. Stir-fry for 2 minutes, then add the spring onion just before serving.
© 2008 Christine McFadden. All rights reserved.