Ingredients
1 lb Vegetables
2 x -(up to)
3 Tbsp. Sugar
3 Tbsp. Vinegar
1 Tbsp. Soy sauce
1/2 tsp Salt
1 Tbsp. Cornstarch
2 Tbsp. Water
2 Tbsp. Oil
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German V-blade slicer — safer than flat mandoline, multiple inserts
Every vegetable technique — braising, roasting, grilling, raw
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
Spanish chef's vegetable manifesto — innovative technique-driven
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Prepare vegetables as in "Basic Stir-fried Vegetables". 2. In one c., combine sugar, vinegar, soy sauce and salt. In another, blend cornstarch and cool water to a paste. 3. Heat oil. Add in vegetable and stir-fry till half done. 4. Add in sugar-vinegar mix; stir-fry 2 min more. 5. Then stir in cornstarch paste to thicken and serve at once. NOTE: Any of the following vegetables are suitable for this recipe: asparagus, cabbage, carrots, celery or possibly zucchini. VARIATION: In step 2, add in a drop or possibly two of Tabasco Sauce to the sugar-vinegar mix.