1 large zucchini, slice about 1 inch thick and core. Blanch; arrange on a serving plate.
For the Stuffing:
1-tsp. vegetable oil
1/2 tsp. minced garlic
1/2 tsp. minced ginger
1/3 cup textured soy protein
1/8 cup minced vegetarian ham
1/8 cup minced shitake mushroom
1/8 cup minced water chestnut
1/8 cup finely chopped snow peas
1/8 cup finely chopped carrots
Salt and pepper
For the Sauce:
1 tsp. cooking oil
1/2 tsp. minced ginger
1/2 tsp. minced garlic
1/2 tsp. soy sauce
1 tbsp. black bean sauce
1/3 cup water
1 tsp. cooking sherry
1 tsp. corn starch soaked in a little water
For the Stuffing:
• On a medium heated wok add vegetable oil, minced garlic, and ginger until lightly brown. Add the remaining ingredients; stir-fry for about two minutes. Add salt and pepper to taste.
• Spoon stuffing into the middle of cored zucchini.
Sauce:
• Glaze wok with vegetable oil. Add garlic and ginger until brown. Then add the rest of the sauce ingredients. Cook for 1 minute. Pour sauce over stuffed zucchini, then serve.
