Irene Kuo

Sliced Zucchini with Shredded Carrots

炒絲瓜

Preparation info
  • Serves

    3 to 4

    .
    • Difficulty

      Easy

Appears in
top 1000The Key to Chinese Cooking
The Key to Chinese Cooking

By Irene Kuo

Published 1977

  • About

This is a very pretty and delicate dish. The zucchini are silky with a slight crispness along the edges and the carrot shreds are firm. It is an excellent dish hot, at room temperature, or chilled.

Ingredients

  • 1 pound zucchini
  • 1 cup shredded carrots
  • 4 tablespoons

Method

Wash and dry the zucchini, and trim off the ends. Do not peel. Cut each crosswise into 1½-inch-long sections; then cut each section lengthwise into ¼-inch-thick slices.

Peel the thick end of a large ca