Ingredients Jump to Instructions ↓

  1. 3 Slender, firm zucchini 

  2. 1/2 c Chicken stock

  3. 1/2 lb Fresh button mushrooms 

  4. 1 ts Thin soy sauce

  5. 1 tb Sichuan vegetable, 

  6. 1 tb Sherry

  7. -washed and minced 1 tb Brown bean sauce

  8. 2 Cloves garlic, minced 

  9. 1/4 ts Sugar

  10. 8 sm Dried chilies 

  11. 1 ts Yellow rice vinegar

  12. 4 tb Peanut oil Cornstarch paste to thicken

Instructions Jump to Ingredients ↑

  1. 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. Combine stock, soy sauce, sherry, bean sauce, sugar, and vinegar in bowl; reserve.

  2. 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. Serves 4 —–


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