|Hot & Sour Vegetables|
Fill wok 2/3 full with water and bring to a boil. Add broccoli, brussel sprouts and carrots. Blanch for 3 minutes. Drain well and place in bowl with ice water. Drain again.
Place soy sauce, vinegar and sugar in a small bowl and set aside.
Place cornstarch and water in a small bowl and stir unti cornstarch is dissolved a bit.
Wipe out wok. Re-heat and add oil. When it begins to smoke, add chile, fermented black beans, ginger and garlic. Stir-fry until fragrant, 20 seconds or so. Add onion and mushrooms. Stir-fry until fragrant and mushrooms begin to brown. This should take 2-3 minutes. Add blanched vegetables and cook for 1 minute.
Add soy sauce mixture and stir-fry for 30 seconds. Add broth and bring to a boil. Add cornstarch mixture, stirring, until sauce thickens. This should take 15 seconds. Swirl the sesame oil over the vegetables and serve.
Serve over white rice (I drizzle a bit of the sesame oil over the rice before serving).
Origin: Maya Kaimal
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