Sauteed zucchini & mushrooms in spicy sauce

4 Servings

Ingredients

Quantity Ingredient
3 Slender, firm young zucchini
½ pounds Fresh button mushrooms
1 tablespoon Sichuan vegetable, washed and minced
2 Cloves garlic, minced
8 smalls Dried chilies
4 tablespoons Peanut oil
½ cup Chicken stock
1 teaspoon Thin soy sauce
1 tablespoon Sherry
1 tablespoon Brown bean sauce
¼ teaspoon Sugar
1 teaspoon Yellow rice vinegar
Cornstarch paste to thicken

Directions

This dish is intended to be a simple statement using seasonal vegetables.

Preparation: Trim zucchini and mushrooms. Slice zucchini in half lengthwise, then roll-cut or simply slice on bias in thick 2" long sections. Zucchini should be bite-size but not chunky. Cut mushrooms in half through the stem. Wash, then finely mince Sichuan vegetable (this is the secret ingredient!). Rinse chilies; leave whole. Com- bine stock, soy sauce, sherry, bean sauce, sugar, and vinegar in bowl; reserve.

Stir-frying: Heat oil in very hot wok. Just before oil smokes, add zucchini, mushrooms, Sichuan vegetable, garlic, and chilies; stir-fry for about 1 minute, tossing continuously so vegetables do not scorch.

Add liquid ingredients; bring to boil; dribble in cornstarch paste to make a light sauce (it should not have a gravy look); then combine sauce well with vegetables. Serve when zucchini is still slightly undercooked.

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