Sweet and Sour Zucchini

Tang Cu Yi Da Li Gua - Every Grain of Rice by Fuchsia Dunlop, pg 218

• 2 zucchini
• salt
• 2 tbs cooking oil

• 2 garlic cloves, finely sliced
• 1/2 tsp sugar
• 1 tsp Chinkiang vinegar

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1. Cut zucchini in half lengthwise, then into sections, then thinly slice
2. Mix with salt and rest
3. Cook garlic in hot oil in wok until fragrant
4. Squeeze water out of zucchini 
5. Stir fry zucchini until hot and crisp
6. Stir in salt, vinegar, and salt to taste