Sauteed zucchini & mushrooms in spicy sauce
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Sauteed zucchini & mushrooms in spicy sauce
  Zucchini    Spicy    Mushrooms    Sauces    Chinese    Vegetables  
Last updated 6/12/2012 1:22:14 AM. Recipe ID 54770. Report a problem with this recipe.
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      Title: Sauteed zucchini & mushrooms in spicy sauce
 Categories: Chinese, Vegetables
      Yield: 4 Servings
 
      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.
 




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Recipe ID 54770 (Apr 03, 2005)

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