Recipe: Stir-Fried Zucchini, Carrots, and Leeks

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.