1 lb. zucchini (about 3 med. zucchini)
1 1/2 tsp. salt
3 tbsp. oil
2 cloves garlic, minced
1 tsp. granulated sugar

Shred the zucchini into a colander and sprinkle with salt. Stir to mix the salt with the zucchini and set aside at room temperature for 15 minutes; then squeeze gently to extract excess moisture. (Salting the shredded zucchini mellows the bitterness of the skin.)

Set a wok or frying pan over high heat. When very hot, add the oil. Put in garlic shreds, stirring quickly, then add zucchini. Continue stirring for 2 minutes, adding sugar.

Remove and serve. Serves 4 as a vegetable dish.