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Sauteed Zucchini And Mushrooms In Spicy Sauce

Title: SAUTEED ZUCCHINI AND MUSHROOMS IN SPICY SAUCE is a home-style recipe. Serves 4. Categories: Chinese, Vegetables 3 Slender, firm young 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 s...

Ingredients

• 3
• 1/2 lb
• 1 tbsp

Method (preview)

1. 1

   Cornstarch paste to thicken

2. 2

   Preparation: Trim zucchini and mushrooms.

3. 3

   Slice zucchini in half lengthwise, then roll-cut or simply slice on bias in thick 2" long sections.

4. 4

   Zucchini should be bite-size but not chunky.

5. 5

   Cut mushrooms in half through the stem.

6. 6

   Sichuan vegetable (this is the secret ingredient!).

7. 7

   Rinse chilies; leave whole. Com- bine stock, soy sauce, sherry, bean sauce, sugar, and vinegar in bowl; reserve.

8. 8

   Stir-frying: Heat oil in very hot wok.

9. 9

   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.

10. 10

    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.

11. 11

    Serve when zucchini is still slightly undercooked.