• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Sauteed Zucchini and Mushrooms in Spicy Sauce

  • Recipe Submitted by on

Category: Chinese, Vegetables

 Ingredients List

  • 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.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?