• 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

 Directions

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.


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