COURGETTES (ZUCCHINI) WITH TOMATOES

Preparation Method :

• Cut the courgettes (zucchini) lengthwise into quarters, and then crosswise into 1 cm/1/2 inch pieces.
• Heat 3 tablespoons of the oil in a pan. Add the courgettes (zucchini) and half the salt and stir-fry over a high heat until slightly softened.
• Transfer to a plate and keep hot. Heat the remaining oil in the pan and stir-fry the tomatoes for 30 seconds. Add to the courgettes.
• Add the stock to the pan with the remaining salt and bring to the boil. Stir in the corn flour (cornstarch) mixture and simmer the sauce, stirring, until thickened.
• Place the courgettes (zucchini) in the centre of a warmed serving plate and arrange the tomatoes around them. Pour the stock over the courgettes (zucchini).
• Serve hot with boiled brown rice.