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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|Serving Size: 1 Serving (228g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 132 (65%)|
|Amt Per Serving||% DV|
|Total Fat 14.7g||20 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 1.8mg||1 %|
|Sodium 136.8mg||5 %|
|Potassium 620mg||16 %|
|Total Carbohydrate 14.3g||4 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 12.6g|
|Protein 4.8g||7 %|
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Calories per serving: 204
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