Sauteed zucchini and mushrooms in spicy sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Slender, firm 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
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