💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › asia › chinese › zucchini-m… captured on 2022-06-11 at 22:12:02.
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---------- Recipe via Meal-Master (tm) v8.02
Title: SAUTEED ZUCCHINI AND MUSHROOMS IN SPICY SAUCE
Categories: Chinese, Vegetables
Yield: 4 servings
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 stock
1 ts Thin soy sauce
1 tb Sherry
1 tb Brown bean sauce
1/4 ts Sugar
1 ts Yellow rice vinegar
Cornstarch paste to thicken
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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