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Hot and Sour Vegetables
© William Meppem

Hot and Sour Vegetables

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  1. 2 cups small broccoli florets
  2. 10 Brussels sprouts, quartered
  3. 2 small carrots, sliced 1/8 inch thick on the diagonal
  4. 2 small zucchini, sliced 1/2 inch thick on the diagonal
  5. 3 tablespoons vegetable oil
  6. 4 dried red chiles, broken in half
  7. 1 tablespoon fermented black beans, rinsed and chopped
  8. 2 teaspoons minced fresh ginger
  9. 1 teaspoon minced garlic
  10. 1 medium onion, sliced lengthwise
  11. 1/4 pound shiitake mushrooms, stemmed and thickly sliced
  12. 2 tablespoons soy sauce
  13. 1 1/2 tablespoons white wine vinegar
  14. 1 teaspoon sugar
  15. 1/4 cup chicken broth
  16. 2 teaspoons cornstarch mixed with 1 tablespoon water
  17. 1 teaspoon Asian sesame oil
  1. Fill a wok two-thirds full with water and bring to a boil. Add the broccoli, Brussels sprouts, carrots and zucchini and blanch the vegetables until crisp-tender, about 3 minutes. Drain well and shake dry.
  2. Wipe out the wok. Add the oil, and when it begins to smoke, add the dried chiles, fermented black beans, ginger and garlic and stir-fry until fragrant, about 20 seconds. Add the onion and mushrooms and stir-fry until just beginning to brown, about 2 minutes. Add the blanched vegetables and cook for 1 minute, then add the soy sauce, vinegar and sugar and stir-fry for 30 seconds. Add the broth and bring to a boil. Add the cornstarch mixture and cook, stirring, until the sauce thickens, about 15 seconds. Swirl the sesame oil over the vegetables and serve.
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