Recipe - Sauteed Zucchini And Mushrooms In Spicy Sauce

3 Slender, firm young zucchini
One half pound Fresh button mushrooms
1 tablespoon Sichuan vegetable, washed
and minced
2 Cloves garlic, minced
8 small Dried chilies
4 tablespoon Peanut oil
One half cup Chicken stock
1 teaspoon Thin soy sauce
1 tablespoon Sherry
1 tablespoon Brown bean sauce
One fourth teaspoon Sugar
1 teaspoon 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 rollcut or simply slice on bias in thick 2" long
sections. Zucchini should be bitesize 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.

Stirfrying: Heat oil in very hot wok. Just before oil smokes, add
zucchini, mushrooms, Sichuan vegetable, garlic, and chilies; stirfry 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini