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STIR-FRIED ZUCCHINI, CARROTS, AND LEEKS
2 large leeks
3 fresh carrots
2 medium young zucchini
3 cloves garlic
2 tbsp peanut oil
1 tsp ginger, minced
SEASONINGS:
1/2 tsp sugar
1/2 tsp salt
1/4 tsp 5-spice powder
1/4 tsp sesame oil
Wash vegetables. Trim leeks and cut into 2-inch long matchsticks. Peel carrots and cut into 2-inch long matchsticks. Trim zucchini and slice into 2-inch long matchsticks. Peel garlic and cut into thin slices.
Stir-frying:
Heat peanut oil in hot wok until it starts to smoke. Stir-fry garlic and ginger for 30 seconds, splashing with water to prevent burning.
Add carrots and stir-fry for another 30 seconds.
Add leeks; stir-fry for 1 minute.
Add zucchini; stir-fry for another 30 seconds.
Sprinkle with sugar, salt, and 5-spice powder, tossing ingredients as you do.
When vegetables are cooked, sprinkle with sesame oil.
Transfer to serving platter or individual plates to serve.
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