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.