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Sauteed zucchini and mushrooms in spicy sauce
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| Artist: |
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| Categories: |
Asian, Chinese, Ethnic, Hot & Spicy, Vegetables, Zucchini |
| Yield: |
4 |
| Rating: |
0 |
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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 |
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Procedures:
| 1 | This dish is intended to be a simple statement using seasonal vegetables. | | 2 | Preparation: trim zucchini and mushrooms. | | 3 | Slice zucchini in half lengthwise, then roll-cut or simply slice on bias in thick 2" long sections. | | 4 | Zucchini should be bite-size but not chunky. | | 5 | Cut mushrooms in half through the stem. | | 6 | Wash, then finely mince sichuan vegetable (this is the secret ingredient!). | | 7 | Rinse chilies; leave whole. | | 8 | Com- bine stock, soy sauce, sherry, bean sauce, sugar, and vinegar in bowl; reserve. | | 9 | Stir-frying: heat oil in very hot wok. | | 10 | 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. | | 11 | 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. | | 12 | Serve when zucchini is still slightly undercooked |
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