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Hunan Vegetables
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bruce bowser
Jan 8, 2022, 6:43:07 PM1/8/22
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The hot and sour Hunan Vegetables recipe looks like it would be tasty over noodles (Lo Mein)..
1/4 ts Red pepper flakes
1/2 lb Carrots; cut diagonally into
1 1/2 tb Water
4 Scallions; cut diagonally
1 tb Garlic ; minced
2 tb White vinegar
1/4 ts Sugar
1 tb Cornstarch; dissolved in
3/4 lb Cauliflower florets; cut
1 tb Minced ginger
2 tb Fermented black beans;
1/2 c Vegetable stock; unsalted
2 1/2 tb Soy sauce
1 lb Zucchini; cut into 1/4 inch
It came from the China Moon Cafe in San Francisco -- has anyone been there? It was suggested that you eat four mouthfuls of unseasoned (steamed) rice for every oneof highly seasoned topping. Yin/Yang. (I omitted 2 T oil). [Lucinda] 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. Serves 4 to 6.
Recipe by: China Moon Cookbook, SF (Lu Bozinovich) Posted to MC-Recipe Digest V1 #798 by KitPATh on Sep 22, 1997
-- https://www.bigoven.com/recipe/hot-and-sour-hunan-vegetables/98640
1/4 ts Red pepper flakes
1/2 lb Carrots; cut diagonally into
1 1/2 tb Water
4 Scallions; cut diagonally
1 tb Garlic ; minced
2 tb White vinegar
1/4 ts Sugar
1 tb Cornstarch; dissolved in
3/4 lb Cauliflower florets; cut
1 tb Minced ginger
2 tb Fermented black beans;
1/2 c Vegetable stock; unsalted
2 1/2 tb Soy sauce
1 lb Zucchini; cut into 1/4 inch
It came from the China Moon Cafe in San Francisco -- has anyone been there? It was suggested that you eat four mouthfuls of unseasoned (steamed) rice for every oneof highly seasoned topping. Yin/Yang. (I omitted 2 T oil). [Lucinda] 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. Serves 4 to 6.
Recipe by: China Moon Cookbook, SF (Lu Bozinovich) Posted to MC-Recipe Digest V1 #798 by KitPATh on Sep 22, 1997
-- https://www.bigoven.com/recipe/hot-and-sour-hunan-vegetables/98640
Dave Smith
Jan 8, 2022, 7:16:16 PM1/8/22
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--
This is NOT a post by Dave Smith
Jeßus
Jan 8, 2022, 8:24:41 PM1/8/22
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At first I thought you were cooking Stephen Hawking, until I re-read
your subject header again.
your subject header again.
Dave Smith
Jan 8, 2022, 11:01:03 PM1/8/22
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Cindy Hamilton
Jan 9, 2022, 4:33:34 AM1/9/22
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On Saturday, January 8, 2022 at 6:43:07 PM UTC-5, bruce bowser wrote:
> The hot and sour Hunan Vegetables recipe looks like it would be tasty over noodles (Lo Mein)..
>
> 1/4 ts Red pepper flakes
> 1/2 lb Carrots; cut diagonally into
> 1 1/2 tb Water
> 4 Scallions; cut diagonally
> 1 tb Garlic ; minced
> 2 tb White vinegar
> 1/4 ts Sugar
> 1 tb Cornstarch; dissolved in
> 3/4 lb Cauliflower florets; cut
> 1 tb Minced ginger
> 2 tb Fermented black beans;
> 1/2 c Vegetable stock; unsalted
> 2 1/2 tb Soy sauce
> 1 lb Zucchini; cut into 1/4 inch
>
> It came from the China Moon Cafe in San Francisco -- has anyone been there? It was suggested that you eat four mouthfuls of unseasoned (steamed) rice for every oneof highly seasoned topping. Yin/Yang. (I omitted 2 T oil). [Lucinda] 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.
Because you substituted water for oil, at this point you have a dry pan.
> The hot and sour Hunan Vegetables recipe looks like it would be tasty over noodles (Lo Mein)..
>
> 1/4 ts Red pepper flakes
> 1/2 lb Carrots; cut diagonally into
> 1 1/2 tb Water
> 4 Scallions; cut diagonally
> 1 tb Garlic ; minced
> 2 tb White vinegar
> 1/4 ts Sugar
> 1 tb Cornstarch; dissolved in
> 3/4 lb Cauliflower florets; cut
> 1 tb Minced ginger
> 2 tb Fermented black beans;
> 1/2 c Vegetable stock; unsalted
> 2 1/2 tb Soy sauce
> 1 lb Zucchini; cut into 1/4 inch
>
> It came from the China Moon Cafe in San Francisco -- has anyone been there? It was suggested that you eat four mouthfuls of unseasoned (steamed) rice for every oneof highly seasoned topping. Yin/Yang. (I omitted 2 T oil). [Lucinda] 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.
Cindy Hamilton
bruce bowser
Jan 9, 2022, 10:35:32 AM1/9/22
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Cindy Hamilton
Jan 9, 2022, 11:11:15 AM1/9/22
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I did make an assumption that when you omitted the oil, you substituted water,
since the quantities were identical.
You can't glaze a ripping-hot pan with water. Epic fail.
Cindy Hamilton
bruce bowser
Jan 9, 2022, 11:20:05 AM1/9/22
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Sqwertz
Jan 9, 2022, 11:59:12 AM1/9/22
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not some Polish lady named Lu.
"Glaze the pan with water" - sheesh! This would not cook right at
all.
-sw
Cindy Hamilton
Jan 9, 2022, 12:51:12 PM1/9/22
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to have got it from MC-Recipe Digest, posted there by KitPATh in 1977.
Looks like Lu changed it from stir-frying in oil to... Well, I don't know what to
call it when you put 2 tablespoons of water in a hot pan and watch it flash away.
Cindy Hamilton
Dave Smith
Jan 9, 2022, 12:57:02 PM1/9/22
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Yes. Ghe Ghe Ghe :)))))))))))
Dave Smith
Jan 9, 2022, 12:57:58 PM1/9/22
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On Sun, 9 Jan 2022 10:59:06 -0600, Sqwertz <sqwe...@gmail.invalid>
wrote:
wrote:
Dave Smith
Jan 9, 2022, 12:59:30 PM1/9/22
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Leonard Blaisdell
Jan 9, 2022, 9:09:15 PM1/9/22
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bruce bowser
Jan 10, 2022, 10:19:02 AM1/10/22
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Dave Smith
Jan 10, 2022, 2:03:47 PM1/10/22
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On 10 Jan 2022 02:09:09 GMT, Leonard Blaisdell
This is not my frogger.
Uhm, Ghe Ghe Ghe.
Uhm, Ghe Ghe Ghe.
Dave Smith
Jan 10, 2022, 4:07:07 PM1/10/22
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Gary
Jan 12, 2022, 7:43:32 AM1/12/22
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glazing). For example, use oil or butter to coat a hot pan to make it
nonstick.
Water (or wine) is often used to "De-glase" a pan after cooking
whatever. I do that often
Dave Smith
Jan 12, 2022, 2:28:38 PM1/12/22
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