SAUTEED ZUCCHINI AND MUSHROOMS IN SPICY SAUCE

This dish is intended to be a simple statement using seasonal vegetables.

3 slender, firm young zucchini
1/2 lb fresh button mushrooms
8 small dried chilies
1 tbsp Sichuan vegetable, washed and minced

1/2 cup chicken stock
1 tbsp sherry
1 tbsp brown bean sauce
1 tsp yellow rice vinegar
1 tsp thin soy sauce
1/4 tsp sugar
4 tbsp peanut oil
2 cloves garlic, minced
cornstarch paste (cornstarch dissolved in cold water), to thicken

Trim zucchini and mushrooms. Slice zucchini in half lengthwise, then roll-cut or simply slice on bias in thick 2-inches long sections. Zucchini should be bite-size but not chunky. Cut mushrooms in half through the stem. Rinse chilies; leave whole. Wash, then finely mince Sichuan vegetable (this is the secret ingredient!).

Combine stock, sherry, bean sauce, vinegar, soy sauce, and sugar 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.