Sauteed Zucchini And Mushrooms In Spicy Sauce Recipe

Serves: 4
Keywords: Chinese, vegetarian, recipe, recipes, Sauteed Zucchini And Mushrooms In Spicy Sauce Recipe

Slender, firm young zucchini

lb.

Fresh button mushrooms

Sichuan vegetable, washed and minced

Cloves garlic, minced

Dried chilies

Peanut oil

Chicken stock

Thin soy sauce

Sherry

Brown bean sauce

Sugar

Yellow rice vinegar

Cornstarch paste to thicken

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.