charan
07-12-2008, 12:11 PM
Szechuan Ratatouille - serves 4
2 tsp vegetable oil
1 tsp sesame oil
1 onion, diced
6 cloves garlic, minced
1 Tbsp gingerroot, grated
2 cups zucchini, sliced
2 cups button mushrooms, sliced
2 cups eggplant, cubed
3/4 cup vegetable stock or water
1/2 cup tomato sauce
1/4 cup mirin (Chinese cooking wine)
2 tbsp bean sauce
2 tbsp hoisin sauce
2 tbsp tamari
1 tbsp rice vinegar
1/2 tsp Chinese chile sauce
1/4 cup fresh cilantro, minced
1 pound Chinese noodles, cooked
Heat vegetable oil and sesame oil in a large saucepan. Add onion, garlic and ginger and sauté over medium heat 5 minutes.
Add zucchini, mushrooms and eggplant and sauté 8 to 10 minutes until vegetables soften.
Stir in remaining ingredients and bring to a boil. Reduce heat and continue cooking, uncovered, 15 to 20 minutes until vegetables are tender. Serve over Chinese noodles. Garnish with fresh cilantro, if desired.
2 tsp vegetable oil
1 tsp sesame oil
1 onion, diced
6 cloves garlic, minced
1 Tbsp gingerroot, grated
2 cups zucchini, sliced
2 cups button mushrooms, sliced
2 cups eggplant, cubed
3/4 cup vegetable stock or water
1/2 cup tomato sauce
1/4 cup mirin (Chinese cooking wine)
2 tbsp bean sauce
2 tbsp hoisin sauce
2 tbsp tamari
1 tbsp rice vinegar
1/2 tsp Chinese chile sauce
1/4 cup fresh cilantro, minced
1 pound Chinese noodles, cooked
Heat vegetable oil and sesame oil in a large saucepan. Add onion, garlic and ginger and sauté over medium heat 5 minutes.
Add zucchini, mushrooms and eggplant and sauté 8 to 10 minutes until vegetables soften.
Stir in remaining ingredients and bring to a boil. Reduce heat and continue cooking, uncovered, 15 to 20 minutes until vegetables are tender. Serve over Chinese noodles. Garnish with fresh cilantro, if desired.