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1
Heat 2 tablespoons oil in wok over moderately high heat.
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2
Add onion and zucchini.
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3
Stirring frequently, cook until onion is lightly browned, about 5 minutes.
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4
Remove vegetables with slotted spoon and set aside.
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5
Add remaining oil to wok along with carrots, peas and beans.
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6
Cook 5 more minutes, stirring frequently.
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7
Reduce heat to moderate.
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8
Add water, currants, salt, curry powder and soy sauce.
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9
Cover, stirring occasionally, and continue cooking until beans are crispy and tender, about 15 minutes.
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10
Stir in onion and zucchini that had been set aside.
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11
Cover and cook 5 minutes more. Serve over brown rice and sprinkle with sesame seed.
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12
Makes 4 servings.
