Instructions: Stir the hoisin sauce, soy sauce, hot bean paste, sesame oil and black vinegar together in a small bowl.

For the Dish: Heat a wok over high heat until hot. Pour in the oil and swirl to coat the sides. Add the green beans, water chestnuts, zucchini, carrot, mushrooms and bamboo shoots. Stir-fry until carrots are tender-crisp, about 2 to 3 minutes.

Add the pressed tofu and sauce. Cook until heated through, about 2 minutes. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, about 30 seconds.

Transfer to a serving platter, sprinkle with peanuts and serve immediately.

This recipe yields 4 servings.

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