Zucchini with Carrots and Ginger

From: aem@mthvax.cs.miami.edu (a.e.mossberg)

2 tbsp. *fresh* grated ginger
1 lb. zucchini
1/2 cup grated or diced carrots
1/2 cup diced bell pepper
3 tbsp. peanut oil
salt and pepper as desired

Slice zucchini into thin disks. Heat oil in wok or frying pan until
hot, and stir-fry the zucchini for a few minutes. Add the carrots,
pepper, and ginger, and stir until the vegetables are slightly soft but
still have texture. Add salt and pepper as desired and serve
immediately.