2 small carrots, sliced 1/8 inch thick on the diagonal
2 small zucchini, sliced 1/2 inch thick on the diagonal
3 tablespoons vegetable oil
4 dried red chiles, broken in half
1 tablespoon fermented black beans, rinsed and chopped
2 teaspoons minced fresh ginger
1 teaspoon minced garlic
1 medium onion, sliced lengthwise
1/4 pound shiitake mushrooms, stemmed and thickly sliced
2 tablespoons soy sauce
1 1/2 tablespoons white wine vinegar
1 teaspoon sugar
1/4 cup chicken broth
2 teaspoons cornstarch mixed with 1 tablespoon water
1 teaspoon Asian sesame oil
How to Make It
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.
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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