---------- Recipe via Meal-Master (tm) v8.02

     Title: SAUTEED ZUCCHINI AND 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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