| 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 |
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 |
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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