Title: Sauteed zucchini and mushrooms in spicy sauce
 Categories: Vegetables
      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.
  Serves 4