Name: Komatsuna and Carrots in Tart-Sweet Sauce
Yield: Serves 3 to 4
Cuisine: Asian
Ingredients: 2 to 3 tablespoons thin-sliced scallion (green onion) tops; 1 tablespoon cornstarch; 2 to 3 teaspoons minced garlic; ½ cup vegetable or poultry broth; 1½ tablespoons peanut oil; 1 tablespoon shoyu (Japanese soy sauce); 1 tablespoon minced ginger; 2 tablespoons distilled white vinegar; 1 hefty carrot or 2 smaller ones (½ pound); 2 teaspoons brown sugar; 1 tablespoon chopped fermented black beans

Preparation info

Serves
3 to 4

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

A colorful side dish that is Chinese in feeling, but not authentic. If fermented (also called Chinese or salted) black soybeans are not part of your pantry, they should be. These potent little seasoning bombs cost little, last forever, and transform a dish from simple to multidimensional. For microwave blanching, large carrots work best.