Hot and Sour Hunan Vegetables

Name: Hot and Sour Hunan Vegetables
Yield: Serves 4 to 6
Cuisine: China
Ingredients: 1 tablespoon cornstarch dissolved in 1½ tablespoons cold stock or water; 2 tablespoons Chinese black beans, coarsely chopped (do not rinse them); ½ cup China Moon Double Stock, Vegetable Infusion, or unsalted chicken or vegetable stock; ¾ teaspoon dried red chili flakes; 1 tablespoon finely minced fresh ginger; 2 to 3 tablespoons corn or peanut oil, for stir-frying; Diagonally cut green and white scallion rings, for garnish; ¾ pound trimmed cauliflower florets, cut into walnut-size pieces; 2 tablespoons distilled white vinegar; ½ pound trimmed and peeled carrots, cut diagonally into rippled or plain coins ⅛ inch thick; 2½ tablespoons soy sauce; ¼ teaspoon sugar; 1 pound slender green and golden zucchini, cut into ¼-inch rounds; 1 tablespoon finely minced garlic

Preparation info

Serves
4 to 6

Difficulty
Medium

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.

Ingredients

Asia
China
Dinner
Vegetarian
Spicy

Ingredients

Method