Trim ends of zucchini and halve lengthwise. Cut each half crosswise into 3-inch sections and cut each section lengthwise into 1/4-inch-thick slices. Make vinaigrette: in a small saucepan heat oil until it just begins to smoke and add red pepper flakes. Cover pan and remove from heat. Let mixture stand 3 minutes and stir in remaining vinaigrette ingredients, stirring until sugar is dissolved. Heat a deep wok or deep 12-inch skillet over high heat until hot and add oil. Heat oil until it begins to smoke and stir-fry ginger until fragrant, about 10 seconds. Add squash with wine and stir-fry until crisp-tender, 5 to 7 minutes. Add vinaigrette and coriander and stir-fry 30 seconds. Transfer the mixture to a serving dish. Serve warm, room temperature, or chilled. Yield: 6 side dish servings Recipe by: COOKING LIVE SHOW #CL9280
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|Serving Size: 1 Serving (1351g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 350 (48%)|
|Amt Per Serving||% DV|
|Total Fat 38.9g||52 %|
|Saturated Fat 5.1g||25 %|
|Monounsaturated Fat 16.8g|
|Polyunsanturated Fat 15g|
|Cholesterol 0mg||0 %|
|Sodium 1127.2mg||39 %|
|Potassium 3226.8mg||85 %|
|Total Carbohydrate 83.3g||25 %|
|Dietary Fiber 14.5g||58 %|
|Sugars, other 68.9g|
|Protein 16.9g||24 %|
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Calories per serving: 729
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