Sauteed zucchini and mushrooms in spicy sauce
Spicy Zucchini Mushrooms Sauces Vegetables
Last updated 6/12/2012 12:44:33 AM. Recipe ID 4038. Report a problem with this recipe.
Title: Sauteed zucchini and mushrooms in spicy sauce
Yield: 4 Servings
3 Slender, firm 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
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. Combine 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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