12 oz baby zucchini
4 scallions, thinly sliced
1 inch piece fresh ginger root, peeled and grated
2 Tbsp. white wine vinegar
1 Tbsp. light soy sauce
1 tsp. light brown sugar
3 Tbsp. vegetable stock
finely grated zest and juice of 1/2 lemon and 1/2 orange
1 tsp. cornstarch
Place the zucchini in a saucepan of lightly salted boiling water and cook for 3 or 4 minutes or until just tender. Drain well and return to pot. Set aside.
Meanwhile, put all the remaining ingredients, except the cornstarch, into a saucepan and bring to a boil, stirring occasionally. Simmer for 3 minutes. Blend the cornstarch with 2 teaspoons cold water in a small bowl, then stir into the sauce. Bring the sauce to a boil, stirring constantly, until the sauce has thickened.
Pour the sauce over the zucchini in the pan and heat gently. Transfer to a warmed serving dish and serve.