Preparation:

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 large heavy skillet over high heat until hot enough to a drop of water on contact. Add water (about 2 T) and swirl to glaze pan.

Reduce heat to moderately high, than add ginger mixture and stir gently until fragrant, 20 to 30 seconds. Add cauliflower and toss 2 minutes.

Add carrots and toss 1 1/2 minutes, than add zucchini and toss 30 seconds. Stir stock minxture and add to pan, stirring to combine.

Bring mixture to a simmer, then cover and cook until veggies are crisp-tender, about 30 to 60 seconds.

Stir cornstarch mixture to blend, than add to pan and stir until 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 rice.

Servings: 4 to 6
Source: Lu Bozinovich
Submitted by: Recipe Group Member
Date: Mar 4, 1994

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