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Ingredientes
- 1 Tbsp. chopped ginger
- 1 Tbsp. chopped garlic
- 2 Tbsp. fermented black beans coarsely minced (Chinese)
- 1/4 tsp red pepper flakes
- 1/2 c. vegetable stock unsalted
- 2 1/2 Tbsp. soy sauce
- 2 Tbsp. white vinegar
- 1/4 tsp sugar
- 3/4 lb cauliflower florets cut into walnut sized pcs
- 1/2 lb carrots cut diagonally into 1/8 inch coins
- 1 lb zucchini cut into 1/4 inch rounds (golden brown and green)
- 1 Tbsp. cornstarch dissolved in
- 1 1/2 Tbsp. water
- 4 x scallions cut diagonally into rings
Direcciones
- It came from the China Moon Cafe in San Francisco - has anyone been there It was suggested which you eat four mouthfuls of unseasoned
- (steamed) rice for every oneof highly seasoned topping. Yin/Yang. (I omitted 2 Tablespoons 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 possibly large heavy skillet over high heat till warm sufficient to a drop of water on contact. Add in water (about 2 Tablespoons) and swirl to glaze pan. Reduce heat to moderately high, than add in ginger mix and stir gently till fragrant, 20 to 30 seconds. Add in cauliflower and toss 2 min. Add in carrots and toss 1 1/2 min, than add in zucchini and toss 30 seconds. Stir stock minxture and add in to pan, stirring to combine. Bring mix to a simmer, then cover and cook till veggies are crisp-tender, about 30 to 60 seconds. Stir cornstarch mix to blend, than add in to pan and stir till 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 possibly rice.
- Serves 4 to 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 263g | |
| Recipe makes 4 servings | |
| Calories 72 | |
| Calories from Fat 3 | 4% |
| Total Fat 0.4g | 1% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 740mg | 31% |
| Potassium 625mg | 18% |
| Total Carbs 15.42g | 4% |
| Dietary Fiber 4.0g | 13% |
| Sugars 6.15g | 4% |
| Protein 3.47g | 6% |
