3 slender, firm young zucchini
1/2 lb fresh button mushrooms
1 tbsp sichuan vegetable, washed and mince, d
2 cloves garlic, minced
8 small dried chilies
4 tbsp peanut oil
1/2 cup chicken stock
1 tsp thin soy sauce
1 tbsp sherry
1 tbsp brown bean sauce
1/4 tsp sugar
1 tsp yellow rice vinegar
1 cornstarch paste to thicken
A Recipe for
Sauteed Zucchini & Mushrooms In Spicy Sauce
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This is a recipe for Sauteed Zucchini & Mushrooms In Spicy Sauce from the recipe cookbook of Recipes-to-go (Asian)
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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.
Serves: 4
Sauteed Zucchini & Mushrooms In Spicy Sauce Recipe brought to you by Recipes To-Go