Hot and sour vegetable

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

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