Hot and sour hunan vegetables

4 Servings

Ingredients

Quantity Ingredient
1 tablespoon Minced ginger
1 tablespoon Minced garlic
2 tablespoons Fermented black beans; coarsely chopped (Chinese)
¼ teaspoon Red pepper flakes
½ cup Vegetable stock; unsalted
2½ tablespoon Soy sauce
2 tablespoons White vinegar
¼ teaspoon Sugar
¾ pounds Cauliflower florets; cut into walnut sized pieces
½ pounds Carrots; cut diagonally into 1/8 inch coins
1 pounds Zucchini; cut into 1/4 inch rounds (golden and green)
1 tablespoon Cornstarch; dissolved in
1½ tablespoon Water
4 Scallions; cut diagonally into rings

Directions

It came from the China Moon Cafe in San Francisco -- has anyone been there? It was suggested that you eat four mouthfuls of unseasoned (steamed) rice for every oneof highly seasoned topping. Yin/Yang. (I omitted 2 T oil).

[Lucinda]

Combine ginger, garlic, black beans and red pepper flakes in a small bowl; cover and set aside. Blend stock, soy sauce, vinegar and sugar together in a second bowl.

Bring large pot of water to a rolling boil. Fill a large bowl with ice water. Blanch cauliflower 1 minute, then plunge into the ice water. Repeat with remaining vegetables, letting water in the pot return to a boil before adding a fresh batch. Blanch the carrots for 15 seconds, and the zucchini for 5 seconds. Drain the vegetables well and place in separate bowls.

Heat a wok or large heavy skillet over high heat until hot enough to a drop of water on contact. Add water (about 2 T) and swirl to glaze pan. Reduce heat to moderately high, than add ginger mixture and stir gently until fragrant, 20 to 30 seconds. Add cauliflower and toss 2 minutes. Add carrots and toss 1½ minutes, than add zucchini and toss 30 seconds. Stir stock minxture and add to pan, stirring to combine. Bring mixture to a simmer, then cover and cook until veggies are crisp-tender, about 30 to 60 seconds.

Stir cornstarch mixture to blend, than add to pan and stir until sauce turns glossy and slightly thick, 10 to 20 seconds. Serve immediately ona heated platter, garnished with a sprinkling of scallion rings and teamed up with noodles or rice. Serves 4 to 6.

Recipe by: China Moon Cookbook, SF (Lu Bozinovich) Posted to MC-Recipe Digest V1 #798 by KitPATh <phannema@...> on Sep 22, 1997

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