Vegetable stir fry

Serves 4

The late cookbook author and California restaurateur Barbara Tropp, author of ''China Moon," mixed ginger, garlic, and fermented black beans in a hot and sour stir-fry. She blanched all the vegetables separately before they went into the wok, but you can also simmer the vegetables in the black bean mixture (above), which saves time.

1 tablespoon peanut oil 1 2-inch piece fresh ginger, finely chopped 1 clove garlic, finely chopped 4 tablespoons Chinese black beans, chopped 3/4 teaspoon crushed red pepper 4 carrots, thickly sliced 3 tablespoons soy sauce 2 tablespoons distilled white vinegar 1/4 teaspoon sugar 1 cup chicken stock 12 button mushrooms, stems removed and caps halved 3 zucchini, halved lengthwise and thickly sliced 1 butternut squash, peeled and thickly sliced 1/2 head broccoli, cut into florets 1/2 teaspoon salt 1. In a very large wok or Dutch oven, heat the oil over high heat and when it is very hot, add the ginger, garlic, beans, and crushed pepper. Stir-fry for 30 seconds.