INGREDIENTS

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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