- 1½ pounds small (about 6 inches) zucchini
- About 2¼ teaspoons salt
- 3 tablespoons vegetable oil
- 4 cloves garlic, peeled and minced
- ¼ teaspoon sugar
- 1 tablespoon shao hsing wine or dry sherry
- Trim away the zucchini ends. Do not peel the zucchini. Cut each zucchini lengthwise into ¼-inch-thick slices. Lay each slice down on a cutting board and, with a sharp pointed knife, cut it into ¼-inch-wide strips. These strips may now be cut so they are about 2½ inches in length.
- Put the strips in a bowl. Add 2 teaspoons of the salt and mix well.
- Set aside for 15 minutes. Drain and pat as dry as possible in a dish towel.
- Heat the oil in a wok or skillet over medium-high heat. When hot, put in the garlic. Stir and fry for a few seconds until the garlic has browned lightly.
- Put in the zucchini. Stir and fry for about 3 minutes or until the zucchini has just cooked through but still retains some crispness. Add the sugar and stir quickly.
- Add the shao hsing by pouring it around the edges of the wok and letting it slither down toward the zucchini.
- Stir again and serve immediately.
- Or if you wish to eat it cold, spread it out on a large plate as soon as it is cooked and let it cool off. Then put it in a covered container and refrigerate it.