Hot and Sour Hunan Vegetables

Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

  • About

When the wear and tear of being a carnivore is weighing on me—or when I simply have the lust for a zesty, great plate of stir-fried vegetables—this is the dish I make. It is simple, deeply satisfying, and delicious eaten straight out of the pan.

You can gussy it up, if you like, with the addition of baby squash, boutique sweet peppers, wild or domestic mushrooms, or even the Martian-looking green cauliflower I sometimes spy in stores. It will be good in any fashion.