matchstick courgettes with ginger & lemon grassrating:
Courgettes (1 large or 2-3 small)
1 stem of fresh lemon grass
3.5 cm piece fresh ginger, peeled and finely chopped
1 clove garlic, finely chopped
2 tablespoons olive oil
Wash, top and tail courgettes. Slice each in half across the middle, then halve each piece lengthways. Now, slice thinly into strips.
Peel and chop ginger very finely. Remove and discard outer layer from lemon grass, then chop the remainder very finely. Peel and finely chop garlic.
Heat olive oil into large pan. Add ginger, lemon grass and garlic. Stir fry for about one minute (being careful not to allow the garlic to take colour; if it does, it'll taste bitter). Then flop in the courgette strips. Stir fry for about 5 minutes, until the courgettes are cooked but still al dente.