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| RECIPE FOR SAUTEED ZUCCHINI AND MUSHROOMS IN SPICY SAUCE |
Title: Sauteed Zucchini And Mushrooms In Spicy Sauce
Category: Chinese -vegetarian
Serves: 4
Ingredients:
| 3.00 | | Slender, firm young zucchini | | 0.50 | lb | Fresh button mushrooms | | 1.00 | tb | Sichuan vegetable, washed | | | and minced | | 2.00 | | Cloves garlic, minced | | 8.00 | sm | Dried chilies | | 4.00 | tb | Peanut oil | | 0.50 | c | Chicken stock | | 1.00 | ts | Thin soy sauce | | 1.00 | tb | Sherry | | 1.00 | tb | Brown bean sauce | | 0.25 | ts | Sugar | | 1.00 | ts | Yellow rice vinegar | | | Cornstarch paste to thicken |
Instructions:
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.
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