Stir Fry Zucchini And Carrots

• 1 teaspoon cornstarch
• 2 tablespoons water
• 2 tablespoons cooking oil
• 3 medium carrots, peeled and cut into 1-inch chunks or thinner
• 4 medium zucchini, cut into 1-inch chunks or sliced thinner, if preferred
• 4 tablespoons stir-fry sauce

1. Zucchini: Slim, small zucchini will taste best. larger and usually older zucchini tend to have a bitter after-taste.
2. Carrots: Skinny carrots are the younger roots and usually taste sweeter.
3. Mix cornstarch with water and set aside. Heat oil in stir fry pan, wok or heavier skillet over medium high heat. Stir fry carrots for 1 minute and then add zucchini. Continue stirring for about 2 minutes. (Adjust cooking times according to the temperature you feel comfortable cooking with.).
4. Add stir fry sauce and stir well. Stir cornstarch mixture well before adding to vegetables. Stir until sauce is thickened and serve immediately.
5. Sauces with lemon or orange flavors, if available, may be alternate stir fry sauces to try. A side dish for Western foods too.

cornstarch, water, cooking oil, carrots, zucchini, stirfry sauce

Taken from www.food.com/recipe/stir-fry-zucchini-and-carrots-320457 (may not work)