Ingredients
Group 1
2-3 zucchini (about 1 pound) sliced into pieces the size of a domino
1 medium sized onion sliced
Group 2
2 cloves garlic, minced
Group 3
1 tablespoon sugar
1 tablespoon cornstarch
2 teaspoons salted cured soybeans, rinsed and crushed
1 teaspoon monosodium glutamate
1 tablespoon soy sauce
1/2 cup chicken stock or water
Group 4
2 tablespoons vegetable oil
Preparation
Mix together ingredients in Group 3 and put aside.
Heat wok or pan until hot and dry. Add the oil. Turn heat down to medium. Add garlic and fry till golden brown. Add the zucchini and onions, turn heat up to high and stir-fry for 2 minutes. Cover and cook 2 minutes longer. Lift cover and add the sauce mixture from Group 3, and stir until gravy thickens. Turn off heat and replace cover for 2 minutes to let the flavor permeate the vegetables.
Serve at leisure with rice or as a side dish.
