Hunan Vegetables(Hot And Sour)

• 1 Tbsp. minced ginger
• 2 garlic cloves, minced
• 2 Tbsp. Chinese black beans
• 1/2 c. unsalted vegetable or chicken stock
• 3 Tbsp. low-sodium soy sauce
• 2 Tbsp. white vinegar
• 3/4 lb. cauliflower florets, cut into bite-size pieces
• 1/2 lb. carrots, peeled and sliced
• 1 lb. green zucchini, cut into 1/4-inch rounds
• 2 Tbsp. olive oil
• 1 Tbsp. cornstarch, dissolved in 1 1/2 Tbsp. water
• 4 scallions, cut into rings

1. Combine ginger, garlic and black beans in a small bowl and set aside.
2. Blend stock, soy sauce, vinegar and sugar in another bowl. Bring pot of water to boil.
3. Fill another bowl with ice water. Blanch cauliflower for 1 minute, then plunge into ice water. Repeat process with remaining vegetables.

ginger, garlic, chinese black beans, chicken, soy sauce, white vinegar, cauliflower florets, carrots, green zucchini, olive oil, cornstarch, scallions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=409693 (may not work)