Hot and Sour Vegetables Recipe

Name: Hot and Sour Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups small broccoli florets; 10 Brussels sprouts, quartered; 2 small carrots, sliced 1/8 inch thick on the diagonal; 2 small zucchini, sliced 1/2 inch thick on the diagonal; 3 tablespoons vegetable oil; 4 dried red chiles, broken in half; 1 tablespoon fermented black beans, rinsed and chopped; 2 teaspoons minced fresh ginger; 1 teaspoon minced garlic; 1 medium onion, sliced lengthwise; 1/4 pound shiitake mushrooms, stemmed and thickly sliced; 2 tablespoons soy sauce; 1 1/2 tablespoons white wine vinegar; 1 teaspoon sugar; 1/4 cup chicken broth; 2 teaspoons cornstarch mixed with 1 tablespoon water; 1 teaspoon Asian sesame oil

Servings: persons

2 cups small broccoli florets
10 Brussels sprouts, quartered
2 small carrots, sliced 1/8 inch thick on the diagonal
2 small zucchini, sliced 1/2 inch thick on the diagonal
3 tablespoons vegetable oil
4 dried red chiles, broken in half
1 tablespoon fermented black beans, rinsed and chopped
2 teaspoons minced fresh ginger
1 teaspoon minced garlic
1 medium onion, sliced lengthwise
1/4 pound shiitake mushrooms, stemmed and thickly sliced
2 tablespoons soy sauce
1 1/2 tablespoons white wine vinegar
1 teaspoon sugar
1/4 cup chicken broth
2 teaspoons cornstarch mixed with 1 tablespoon water
1 teaspoon Asian sesame oil

1
Fill a wok two-thirds full with water and bring to a boil.
2
Add the broccoli, Brussels sprouts, carrots and zucchini and blanch the vegetables until crisp-tender, about 3 minutes.
3
Drain well and shake dry.
4
Wipe out the wok.
5
Add the oil, and when it begins to smoke, add the dried chiles, fermented black beans, ginger and garlic and stir-fry until fragrant, about 20 seconds.
6
Add the onion and mushrooms and stir-fry until just beginning to brown, about 2 minutes.
7
Add the blanched vegetables and cook for 1 minute, then add the soy sauce, vinegar and sugar and stir-fry for 30 seconds.
8
Add the broth and bring to a boil.
9
Add the cornstarch mixture and cook, stirring, until the sauce thickens, about 15 seconds.
10
Swirl the sesame oil over the vegetables and serve.

236

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups small broccoli florets, 10 Brussels sprouts, quartered, 2 small carrots, sliced 1/8 inch thick on the diagonal, 2 small zucchini, sliced 1/2 inch thick on the diagonal, and more.

Yes, Hot and Sour Vegetables falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hot and Sour Vegetables

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