| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Hunan |
Eat-, Lf, List, Mailing |
4 |
Servings |
INGREDIENTS
| 1 |
T |
Minced ginger |
| 1 |
T |
Minced garlic |
| 2 |
T |
Fermented black beans |
|
|
coarsely chopped |
|
|
Chinese |
| 1/4 |
t |
Red pepper flakes |
| 1/2 |
c |
Vegetable stock, unsalted |
| 2 1/2 |
T |
Soy sauce |
| 2 |
T |
White vinegar |
| 1/4 |
t |
Sugar |
| 3/4 |
lb |
Cauliflower florets, cut |
|
|
into walnut sized pieces |
| 1/2 |
lb |
Carrots, cut diagonally into |
|
|
1/8 inch coins |
| 1 |
lb |
Zucchini, cut into 1/4 inch |
|
|
rounds golden and green |
| 1 |
T |
Cornstarch, dissolved in |
| 1 1/2 |
T |
Water |
| 4 |
|
Scallions, cut diagonally |
|
|
into rings |
INSTRUCTIONS
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 1 1/2 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@wizard.ucr.edu> on Sep 22, 1997
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