Hunan Vegetables(Hot And Sour)
A vibrant Hunan-style vegetable stir-fry featuring bold flavors of ginger, garlic, and black beans, perfect for those craving spicy, sour, and savory notes in a healthy dish.
Ingredients
- 1 Tbsp. minced ginger ⓘ
- 2 garlic cloves, minced ⓘ
- 2 Tbsp. Chinese black beans ⓘ
- 1/2 cup 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 ⓘ
Instructions
- Combine minced ginger, garlic, and black beans in a small bowl and set aside.
- Blend stock, soy sauce, vinegar, and sugar in another bowl. Bring a pot of water to a boil.
- Fill a bowl with ice water. Blanch cauliflower for 1 minute, then plunge into ice water. Repeat with remaining vegetables.
Tips & Substitutions
For added depth, consider using fresh chili peppers for heat or adding a splash of sesame oil for richness. If you don't have Chinese black beans, fermented black beans can be a good substitute. To save time, you can use pre-cut vegetables or frozen options. Make sure to cut the zucchini and carrots evenly for uniform cooking. This dish is also great for meal prep, as the flavors develop more over time.
Serving Suggestions
Serve Hunan Vegetables over steamed rice or noodles for a complete meal. It pairs beautifully with Chinese recipes like Oriental Chicken And Cashews(Microwave) or Quick Saucy Stir-Fry. You can also garnish with extra scallions or sesame seeds for added flavor and crunch. This dish is perfect as a side or a main vegetarian option.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to maintain the vegetables' texture. You can also use a microwave, but be cautious not to overcook, as this might make the vegetables soggy. Adding a splash of water while reheating can help retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Hunan Vegetables(Hot And Sour) contains roughly 1533 calories, with 17g protein, 102g carbohydrates, and 120g fat. It is an excellent source of vitamin A (218% of the Daily Value), dietary fiber (60% of the Daily Value), and potassium (37% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 2896mg per serving (126% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the vegetables and sauce in advance, storing them separately in the refrigerator. When ready to serve, quickly blanch the vegetables and combine them with the sauce. This method helps preserve the vegetables' texture and flavor while allowing for easy meal prep.
What can I use instead of cornstarch?
If you don't have cornstarch, you can substitute with arrowroot powder or potato starch in the same amount. Both alternatives will help thicken the sauce while maintaining its clarity. Just ensure to dissolve them in water before adding to the dish to prevent clumping.
Is this dish spicy?
The dish has a hot and sour flavor profile, primarily from the vinegar and optional chili peppers. If you prefer a milder version, you can reduce the amount of black beans and omit any added chili. Adjusting the vinegar can also help balance the flavors to your taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).