Sauteed Zucchini & Mushrooms In Spicy Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3: Slender, firm young zucchini
1/2 lbs: Fresh button mushrooms,
1 tbsp: Sichuan vegetable, washed and minced
2 Cloves: garlic, minced
8 small: Dried chilies,
4 tbsp: Peanut oil,
1/2 cup: Chicken stock,
1 tsp: Thin soy sauce,
1 tbsp: Sherry,
1 tbsp: Brown bean sauce,
1/4 tsp: Sugar,
1 tsp: 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.
Source from luhu.jp
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.
Source from luhu.jp