Basic information

Name:
Sauteed zucchini & mushrooms in spicy sauce
Yield:
4
Categories
Lang:
en
User:
matiaspalomec



Ingredients

8 small
 Dried chilies
4 Tbs
 Peanut oil
 Slender, firm young zucchini
 Cloves garlic, minced
1/4 tsp
 Sugar
1/2 lb
 Fresh button mushrooms
1/2 c
 Chicken stock
1 tsp
 Thin soy sauce
1 tsp
 Yellow rice vinegar
1 Tbs
 Sichuan vegetable, washed and minced
1 Tbs
 Sherry
1 Tbs
 Brown bean sauce
 
 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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