1 lb. zucchini
8 oz. mushrooms
1 tbsp. cornstarch
1 tbsp. cold water
1/4 c. vegetable oil
1 med. onion, thinly sliced
2 cloves garlic, finely chopped
1/2 tsp. salt
2 tbsp. dark soy sauce
1/4 c. chicken broth

Cut zucchini lengthwise into halves. Cut each half diagonally into 1/4 inch slices. Cut mushrooms into 1/2 inch slices. Mix cornstarch and water. Put vegetable oil in pan, coat sides, heat. Add onion and garlic, stir fry until garlic is light brown. Add zucchini and mushrooms and salt. Stir in cornstarch mixture. Cook and stir until thickened, about 10 seconds. 4 servings.