The late cookbook author and California restaurateur Barbara Tropp, author of ''China Moon," mixed ginger, garlic, and fermented black beans in a hot and sour stir-fry. She blanched all the vegetables separately before they went into the wok, but you can also simmer the vegetables in the black bean mixture (above), which saves time.
|1||tablespoon peanut oil|
|1||2-inch piece fresh ginger, finely chopped|
|1||clove garlic, finely chopped|
|4||tablespoons Chinese black beans, chopped|
|3/4||teaspoon crushed red pepper|
|4||carrots, thickly sliced|
|3||tablespoons soy sauce|
|2||tablespoons distilled white vinegar|
|1||cup chicken stock|
|12||button mushrooms, stems removed and caps halved|
|3||zucchini, halved lengthwise and thickly sliced|
|1||butternut squash, peeled and thickly sliced|
|1/2||head broccoli, cut into florets|
2. Add the carrots and cook, stirring, for 30 seconds more. Pour in the soy sauce, vinegar, sugar, and 1/2 cup of stock. Cover the pan, and cook the carrots for 5 minutes or until they are almost tender.
3. Add the mushrooms, zucchini, squash, broccoli, salt, and remaining 1/2 cup stock to the pan. Stir thoroughly. Cover and cook for 10 minutes, stirring several times, or until all the vegetables are tender.
Adapted from ''China Moon"