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Julienne the zucchini and carrots.
Heat the canola oil in a skillet on medium high.
When the oil shimmers add the zucchini and carrots and stir to evenly coat them with the oil.
Cook stirring occasionally for 3-5 minutes until vegetables are just softened and pliable.
Add shoyu, rice vinegar, sugar and fish sauce and mix well.
Serve over steamed white or brown rice.