Title: Sauteed Zucchini and Mushrooms in Spicy Sauce
Categories: Vegetable
Yield: 4 Servings
| 3 | | Slender, firm zucchini |
| 1/2 | lb | Fresh button mushrooms |
| 1 | tb | Sichuan vegetable, washed and minced |
| 2 | | Cloves garlic, minced |
| 8 | sm | Dried chilies |
| 4 | tb | Peanut oil |
| 1/2 | c | Chicken stock |
| 1 | ts | Thin soy sauce |
| 1 | tb | Sherry |
| 1 | tb | Brown bean sauce |
| 1/4 | ts | Sugar |
| 1 | ts | Yellow rice vinegar |
| | | Cornstarch paste to thicken |
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. Combine 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. Serves 4