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.
