Hoisin Zucchine

This is making a silk purse from a sow’s ear. It’s not that I don’t like zucchine, tomatoes, spring onions and garlic, it’s that by the middle of August there have been a lot of them, of all of them. It’s like your distant cousin came to stay over a weekend and never left.

I came home late from a morning of errands and I was starving. These ingredients were what there was. The dish was delicious!

Hoisin Zucchine

lunch for one or side dish for two

2 zucchine, sliced into thin vertical slices if possible
2 plum tomatoes cut into chunks
1 spring onion cut into spears
2 cloves garlic, sliced
salt
oil for frying
1 heaping or 2 level tablespoons of Hoisin sauce

Cut all the vegetables ahead of time. Heat about 1 tablespoon of seed oil in a wok or very large frying pan. Toss in the garlic and onion, stirring to coat them with oil, and then the zucchine pieces. Stir fry until the zucchine starts to warm and cook. It begins to have a translucency to my eye. Salt slightly, then stir in the Hoisin sauce. Turn off the heat and eat with chopsticks.