So Zucchini is one of the only vegetables my husband will eat and they were on sale 2 weeks ago.   So of course I stocked up, I think I went a little overboard because I cut some up on Sunday to put in a pasta salad and they were getting a little bitter so I had to think of something with a lot of flavor for the four I still had in my fridge.  So I pulled out my favorite asian cook book “Wok Fast” and found a great recipe for

3 to 4 Zucchini 2 Tbsp ginger puree 2 Tbsp flavorless cooking oil Thai Chili Lime Sauce with Mint: Wisk the following ingredients together (can be done up to 24 hours in advance) 1/4 cup chicken broth 2 tsp lime zest 2 Tbsp lime juice 2 Tbsp Hoisin 1 Tbsp Honey 1 Tbsp Asian chile sauce 2 tsp cornstarch 2 Tbsp chopped frest mint

Cut the zucchini into cubes.  Combine with the ginger.  Cover and refrigerate until 5 minutes before cooking (can be done up to 8 hours in advance).  Heat wok or skillet on high heat, when very hot add cooking oil.  When oil is hot add zucchini and toss until brightened, about 1 minute.  Pour in sauce.  Toss until sauce glazes zucchini about 30 seconds.  Serve.

It was great! I served it with my Sesame Crusted Pork Chops & Jasmine Rice.  One of my favorite Dream Dinners from April’s menu (1 had 3 of them and now I’m out).