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Hot & Sour Vegetables
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    Hot & Sour Vegetables

  • 1 cup frozen broccoli -- unthawed
  • 5 brussel sprouts -- quartered
  • 1 sm carrot -- 1/8" slices on diag.
  • 1 1/2 tbsp vegetable oil
  • 1 ripe chile -- seeded & sliced (or more)
  • 1/2 tbsp fermented black beans --chopped
  • 1 tsp fresh ginger root -- minced
  • 1 med red onion -- thinly sliced
  • 1/4 lb shiitake mushrooms -- stem, thick sliced
  • 1 tbsp reduced sodium soy sauce
  • 3/4 tbsp rice wine vinegar
  • 1 tsp sugar
  • 1/4 cup vegetable broth
  • 1 tsp cornstarch -- mixed with 1 T. water
  • 1 tsp toasted sesame oil
  • 1 Serve with: cooked white rice
  • 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).

    From: RisaG
    Risa's Food Service
    Posted By: RisaG, Via: Chile Head Mailing List

    Origin: Maya Kaimal
    Posted By: ???
    Post Date: Fri, 1 Mar 2002

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