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1. Cut zucchini diagonally into 1/4 inch pieces. 2. In 5 quart Dutch oven or 10 inch skillet over high heat, in very hot salad oil, cook zucchini, stirring quickly and constantly, until well coated with oil. Add salt, sugar and 1/4 cup water. Reduce heat to medium-high; continue stir-frying 7 to 8 minutes until tender-crisp. Makes 4 servings.
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