1 lb. zucchini
3/4 lb. carrots
3 tbsp. corn, peanut or vegetable oil
3/4 tsp. salt or to taste
1/2 tsp. sugar

1. Wash zucchini and trim off both ends. Cut zucchini diagonally into 1/4" thick and 2" long oval slices. Stack a few slices and cut into 1/4" shreds.

2. Peel carrots and cut similarly into 1/4" shreds.

3. Heat wok or skillet until a bead of water immediately evaporates. Add oil and heat about 30 seconds, or until a carrot shred sizzles. Add carrots and stir fry to coat with oil. Cover and cook 2 to 3 minutes, stirring 2 or 3 times.

4. Add zucchini, salt and sugar. Stir fry uncovered another minute, or until heated through. Serve hot or at room temperature.