2 lbs. small zucchini
1/2 lb. fresh mushrooms
1/4 c. cooking oil
1/4 tsp. salt
1 tbsp. soy sauce
1/2 c. chicken broth
2 tsp. cornstarch
3 tbsp. cold water

Wash vegetables. Trim stem ends of zucchini and slice diagonally in quarter inch slices. Trim ends of mushroom stems and slice vertically, Chinese style. Saute mushrooms in oil for a few seconds, then add squash. Stir fry until zucchini is well coated with oil. Add salt, soy sauce and chicken broth. Bring to a boil. Cover and simmer a few seconds until zucchini is tender but crisp and still bright green. Mix cornstarch and water together. Thicken quickly with cornstarch mixture and serve immediately. Serves 4-6.