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.