boston.com Arts and Entertainment your connection to The Boston Globe

Vegetable stir fry

Serves 4

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
1/4 teaspoon sugar
1 cup chicken stock
12button 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
1/2 teaspoon salt
1. In a very large wok or Dutch oven, heat the oil over high heat and when it is very hot, add the ginger, garlic, beans, and crushed pepper. Stir-fry for 30 seconds.

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"

SEARCH THE ARCHIVES
 
Today (free)
Yesterday (free)
Past 30 days
Last 12 months
 Advanced search / Historic Archives