ASIAN FOODS | 109 Wash the zucchini, trim the ends and cut lengthwise into quarters. Cut these long sticks into pieces 2-3 cm. long. In a frying pan, heat the olive oil and when it is very hot, stir-fry the zucchini in it until they start to turn golden brown (about five minutes). Add the raisins, vinegar, sugar, salt and pepper to the pan and cook until the sauce thickens slightly. (This takes about three minutes. Be careful not to overcook the zucchini; they should remain firm). Remove from the fire and add the roasted pine nuts and chopped mint or basil leaves. NOTE: *Vegetable marrow is not a good substitute in this recipe as it becomes mushy too quickly. We are very fortunate that our whole family loves food. So preparing tasty dinners is always a challenge and fun. This picture of Lior and Dani, so enjoying their food at JP Lee when they lived in New Jersey expresses the principled strength of our vegan and vegetarian grandchildren, who despite loving certain foods, never touch them
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