12 oz zucchini, trimmed and sliced
4 scallions, chopped
1 tsp grated fresh ginger
2 tbl white wine vinegar
1 tbl soy sauce
1 tsp Splenda brown sugar blend
3 tbl chicken or vegetable broth
juice and finely grated zest of 1/2 lemon and 1/2 orange
1 tsp cornstarch
Cook zucchini in boiling salted water 3 minutes or until just tender. Drain well and set aside.
Put the rest of the ingredients except the cornstarch in the saucepan and bring to a boil, stirring occasionally. Simmer 3 minutes. Blend the cornstarch with 2 tsp cold water in a small bowl, then stir into the sauce. Bring the sauce to a boil, stirring constantly, and cook until the sauce has thickened.
Add the zucchini to the saucepan and heat 1-2 minutes, stirring gently.