Recipe: Hot and Sour Hunan Vegetables

HOT AND SOUR HUNAN VEGETABLES

"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, mushrooms, or even the Martian-looking green cauliflower I sometimes soy in stores. It will be good in any fashion."

FOR THE AROMATICS:
1 Tbsp finely minced fresh ginger
1 Tbsp finely minced garlic
2 Tbsp Chinese fermented black beans, coarsely chopped (do not rinse them)
1/4 tsp hot red pepper flakes
FOR THE SAUCE:
1/2 cup unsalted vegetable stock
2 1/2 Tbsp soy sauce
2 Tbsp white vinegar
1/4 tsp sugar
FOR THE STIR FRY:
3/4 pound cauliflower florets, cut into walnut sized pieces
1/2 pound peeled carrots, cut diagonally into rippled or plain 1/8-inch coins
1 pound slender green and golden zucchini, cut into 1/4-inch rounds
2 to 3 tablespoons corn oil or peanut oil (for stir-frying)
1 Tbsp cornstarch dissolved in 1 1/2 Tbsp cold stock or water
FOR SERVING:
Diagonally cut green and white scallion rings (for garnish)
Hot cooked noodles or rice

For the ginger mixture, combine ginger, garlic, black beans and red pepper flakes in a small bowl; cover and set aside.

For the stock mixture, combine stock, soy sauce, vinegar and sugar together in a second bowl; set aside.

Bring large pot of water to a rolling boil. Fill a large bowl with ice water. Blanch cauliflower 1 minute in the boiling water, 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 2 tablespoons of the oil and swirl to glaze pan. Reduce heat to moderately high, than add the aromatics (the ginger mixture) and stir gently until fragrant, 20 to 30 seconds, adjusting the heat so they foam without scorching. Don't worry if the black beans stick to the pan; they will loosen when the sauce is added.

Add cauliflower and toss 2 minutes. Add carrots and toss 1 1/2 minutes, than add zucchini and toss 30 seconds. Adjust the heat to maintain a merry sizzle and drizzle a bit more oil down the side of the pan, if needed to prevent the vegetables from sticking.

Stir sauce (stock mixture) and add to pan, stirring to combine. Bring mixture to a simmer, then cover and cook until veggies are crisp-tender, about 30 seconds to 1 minute.

Quickly stir cornstarch-water mixture to recombine it, then add to pan and stir until sauce turns glossy and slightly thick, 10 to 20 seconds.

Serve immediately on a heated platter, garnished with a sprinkling of scallion rings and teamed up with noodles or rice.

Makes 4-6 servings
From: MB
Adapted from source: China Moon Cookbook by Barbara Tropp and Sandra Bruce