|Cauliflower||3 Cup (48 tbs), cut into bite-size florets|
|Green beans||1 Pound, trimmed|
|Oil||1⁄4 Cup (4 tbs)|
|Minced garlic||1 Tablespoon|
|Light soy sauce||3 Tablespoon|
|White vinegar||3 Tablespoon|
|Dry sherry||2 Tablespoon|
|Sugar||1 Tablespoon (Or To Taste)|
|Lotus root/Fresh radish/zucchini||2 Cup (32 tbs), thinly sliced (Fresh Or Canned)|
|Sesame seeds||1⁄4 Cup (4 tbs), toasted|
Bring large pot of salted water to rapid boil.
Add cauliflower and blanch briefly .
Remove with slotted spoon or strainer and set aside to cool.
Add beans to same water and blanch 2 minutes.
Drain and cool.
Heat oil in small saucepan over medium-high heat.
Add garlic and let sizzle briefly; do not burn.
Remove from heat and stir in soy sauce, vinegar sherry, sugar and salt.
Arrange cauliflower and lotus root, radish or zucchini in center of large platter .
Place beans along both sides.
Drizzle with sauce and sprinkle with sesame seeds.
Let cool and serve at room temperature.