2 large zucchini
1 tablespoon vegetable oil
1 teaspoon minced ginger
1/2 teaspoon salt
1 teaspoon sugar, or to taste
1 tablespoon Chinese rice wine or dry sherry
Cut the ends off the zucchini, and cut diagonally into slices about 1/4-inch thick.
Pre-heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil, swirling it around the pan.
When the oil is hot, add the ginger and stir-fry until it is aromatic. Add the zucchini. Sprinkle the salt and sugar over. Stir-fry for a minute, then stir in the rice wine or dry sherry.
Stir-fry the zucchini until it turns dark green and is tender-crisp (about 3 minutes total). Serve hot.