During Chinese New Year, the people of Szechuan will use big bowls for their New Year dinner, and there must be nine bowls on the table, so they also call their dinner Nine Big Bowl Dinner. This dish may be one of the big bowls.
Heat wok over medium-high heat. When hot, add oil, then stir-fry garlic and ginger. Add vegetables, and continue to stir-fry.
Stir in bean sauce, water, vinegar, sugar and soy sauce. Mix cornstarch with water, and stir into vegetables. Continue cooking until thickened, 1 or 2 minutes more. Remove from heat, and serve.
A sweet wine offers a nice counterbalance to hot, acid and bitter. With this “big bowl” entrée, try the Australian wine Hope Estate Hunter Valley Verdelho. Vanessa Lim also suggests a complex, fruity Sauvignon Blanc, Chalk Hill.