This can be served hot or at room temperature as a side dish, or cold as a salad, on a bed of lettuces.
1-lb zucchini, cut into thin sticks
1 T salt, optional
1-lb carrots, cut into thin sticks
2-1/2 T soy sauce
2 t dark sesame oil
2 T mirin, dry sherry or rice vinegar
2 medium cloves garlic, minced
1/2 – 1 t chili oil or hot sauce, or 1/8 – 1/4 t cayenne, to taste
2 T olive or vegetable oil
1 – 2 T scallions or chives, finely chopped
1 T sesame seeds, toasted
1. Place zucchini sticks and salt in a bowl and let sit for about 30 minutes, stirring occasionally. Or put in a colander over a bowl or the sink. If you don’t have time for this, just put the zucchini sticks in a clean dish towel or paper towels and press to remove as much moisture as you can.
2. In a small bowl, combine soy sauce, dark sesame oil, mirin, garlic, and chili oil. Mix well. Set aside.
3. Put carrots in a small saucepan with water to cover, bring to a boil, and cook for about 3 minutes. Drain.
4. If you’ve salted the zucchini, drain and place in a clean dish towel or paper towels and press out as much water as you can. Heat the 2 T oil in a large skillet over medium heat. Add zucchini and saute a couple of minutes. Add carrots. Toss over heat until vegetables are just tender, or to your liking. Add sauce and toss well. Taste and adjust seasonings.
5. Serve sprinkled with scallion and toasted sesame seed.