Sauteed Zucchini And Mushrooms In Spicy Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | Chinese | Chinese, Vegetables | 4 | Servings |
INGREDIENTS
| 3 | Slender, firm young zucchini | |
| 1/2 | lb | Fresh button mushrooms |
| 1 | T | Sichuan vegetable, washed |
| and minced | ||
| 2 | Cloves garlic, minced | |
| 8 | Dried chilies | |
| 4 | T | Peanut oil |
| 1/2 | c | Chicken stock |
| 1 | t | Thin soy sauce |
| 1 | T | Sherry |
| 1 | T | Brown bean sauce |
| 1/4 | t | Sugar |
| 1 | t | Yellow rice vinegar |
| 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 139
Calories From Fat: 123
Total Fat: 13.9g
Cholesterol: <1mg
Sodium: 87.5mg
Potassium: 43.2mg
Carbohydrates: 2.2g
Fiber: <1g
Sugar: <1g
Protein: <1g