Cut zucchini and mushrooms into appropriate sizes. Avoid slicing zucchini too thin as it may become mushy.

Heat a small amount of cooking oil and sauté red pepper flakes and minced garlic over low heat.

Add zucchini to the pan and lightly stir-fry until coated with the chili oil.

Add mushrooms to the pan and continue stir-frying.

Add 1 tbsp shrimp paste and stir-fry together. Use only the solid part of the shrimp paste at this stage.

Stir-fry over medium heat to prevent burning.

Pour anchovy stock into the pan until ingredients are submerged and bring to a boil.

Skim off the foam that forms while boiling for a cleaner presentation.