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