Thursday 14 June 2012

Stirfry courgette

On a medium juliet manadolin slice one small carrot, then a medium courgette. Keep separate. In a hot pan over a just off high heat, put in half tablespoon of a mild olive oil. Toss in carrot stir around to soften without colouring. Then add courgette, carry on stirring until it just begins to soften. Then add thin crescents of two ripe sweet tomatoes, stir occasionally in the dying heat, adding 1/8th teaspoon of paprika, a teaspoon of walnut oil and a tablespoon of chopped parsley. Serve immediately. Do not overcook as it will turn mushy, just catch it when the courgette is still slightly al dente. Gave the quantities as I used them. You will need to adjust quantities. The ratio of vegetables to aim at are 1 carrot: 3 courgette: just under 2 tomato.

Remember to take a photo before eating, unlike me. It looks great and has sweet clean flavour.