Hunan Vegetables(Hot And Sour) - cooking recipe

Ingredients

1 Tbsp. minced ginger
2 garlic cloves, minced
2 Tbsp. Chinese black beans
1/2 c. unsalted vegetable or chicken stock
3 Tbsp. low-sodium soy sauce
2 Tbsp. white vinegar
3/4 lb. cauliflower florets, cut into bite-size pieces
1/2 lb. carrots, peeled and sliced
1 lb. green zucchini, cut into 1/4-inch rounds
2 Tbsp. olive oil
1 Tbsp. cornstarch, dissolved in 1 1/2 Tbsp. water
4 scallions, cut into rings

Preparation

Combine ginger, garlic and black beans in a small bowl and set aside.
Blend stock, soy sauce, vinegar and sugar in another bowl. Bring pot of water to boil.
Fill another bowl with ice water. Blanch cauliflower for 1 minute, then plunge into ice water. Repeat process with remaining vegetables.