Instructions: Cut off and discard the zucchini ends. Using a small knife, cut three long equally spaced notches down the length of each zucchini. Slice the zucchini into 1/4-inch wide pinwheels (to make about 4 cups). Cut the green onion on a diagonal into 1-inch pieces. Place the vegetables together in a bowl and refrigerate.

In a small container, set aside the cooking oil. In another small containers, set aside the minced garlic. In another bowl, measure the candied walnuts and set aside. In a small bowl, combine the Hot Wok Sauce Ingredients and set aside.

Place a wok over the highest heat. When the wok becomes very hot, add the cooking oil to the center. Roll the oil around the wok and when the oil gives off just a wisp of smoke, add the garlic. Stir-fry the garlic, and as soon as it turn white, about 5 seconds, add the vegetables.

Stir and toss the vegetables until the zucchini brighten, about 3 minutes.

Stir the sauce and then pour it into the wok. Stir and toss until the vegetables are glazed with the sauce, about 1 minute. Taste and adjust the seasonings. Add the nuts, and stir to coat the nuts.

Serve immediately. Serve over rice. May also be served on heated dinner plates with rice and a simple lettuce salad along side.

Description: "Vegetarian Rice Bowl served as main dishes; or side dishes"

Cuisine: "Vegetarian"

NOTES : If you cut shallow notches down the length of each zucchini before slicing it crosswise into thin coins, the dish is more attractive, and the notches, which trap the sauce, give the zucchini a more intense flavor. The sweet crunch of the candied walnuts adds a great texture and flavor contrast.

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