2 tbsp. vegetable oil
1 crushed garlic clove
1 fresh ginger root slice or 1/8 tsp. powdered ginger
2-3 sm. firm zucchini squash, sliced crosswise into 1/8" slices (do not remove skin)
1 tsp. dry sherry, white wine or sake
1/2 tsp. salt
1/8 tsp. pepper
1 c. hot chicken broth or 1 chicken bouillon cube dissolved in 1 c. hot water

1. Pour oil in wok and preheat, uncovered, at medium for 2-3 minutes.

2. Add garlic and ginger. Stir-fry until garlic is browned, about 5 minutes. Remove garlic and fresh ginger.

3. Add zucchini, sherry, salt and pepper; stir-fry for 2 minutes.

4. Add chicken broth, reduce heat to medium-low. Cover and simmer for 3-4 minutes. Zucchini should be tender but slightly crunchy toward the outer edge of slices. Reduce heat to low for serving. Serve immediately. Makes 4-6 servings.

Hint: Other varieties of summer squash or eggplant may be substituted for the zucchini.