Ingredients
1 tsp. vegetable oil or butter
1/2 tsp. salt
1 clove garlic, smashed flat & peeled
2 each, young, fresh zucchini & yellow squash
freshly ground black pepper
Preparation
Trim ends of vegetables. Julienne using a mandoline or knife. Lightly salt and leave to drain in a collander for 10 min or up to an hour.
Heat empty wok or heavy-bottomed pan over med-high heat. Add oil or butter and garlic. Turn heat to medium & cook garlic until it begins to brown, then remove garlic. Turn heat up to high & add vegetables. Stir-fry for one minute or until vegetables are heated through and softened slightly. Add ground pepper to taste. Serve immediately.
