Guest guest Posted August 26, 2006 Report Share Posted August 26, 2006 oops, I forgot to give credit for this recipe. I got it from *The Best Vegetraian Recipes* by Martha Rose Shulman On 8/26/06, Chrissy <dasluv wrote: > > makes 4 servings > > 1 1/5 pounds eggplant, preferably Japanese eggplant > 2 teaspoons salt > 1/2 pound green beans, trimmed > 1/2 cup vegetable broth > 2 tablespoons soy sauce or more to taste > 2 tablespoons rice wine or dry sherry > 1 tablespoon rice wine vinegar > 2 teaspoons sugar > 2 tablespoons peanut or canola oil > 1 onion, chopped, or 1 bunch of scallions, > white and green parts seperated, chopped > 2 garlic cloves, minced > 1 tablespoon minced or grated fresg ginger > 1 dried hot chile, crumbled > 2 teaspoons arrowroot or cornstarch mixed with 2 tablespoons of water > 2 tablespoons chopped fesh cilantro > > 1. Preheat oven to 450º > > 2. Pierce Japanese eggplants in several places and place on a baking > sheet. > If using one large eggplant, cut in half lengthwise and score the cut side > down to the skin, being careful not to pierce the skin. Place on an oiled > baking sheet, cut side down. Bake for 15 to 30 minutes, until sotened. > Remove from heat and when cool enough to handle, skin if desired and dice. > > 3. Bring a large pot of water to a boil. Add the salt and green beans. > Cook > for 5 minutes, drain, and transfer beans to a bowl of ice water to cool. > Drain. > > 4. In a small bowl, combine the stock, soy sauce, wine, vinegar, and > sugar. > Set aside. > > 5. Heat the oil in a wok or large, heavy nonstick skillet over medium-high > heat. Add the onion or the white part of the scallions. Stir for a couple > of > minutes, until it begins to soften. Add the garlic and ginger. Stir for > 30-60 seconds, until the garlic and ginger smell fragrant. Add the > eggplant, > green beans, and chile. Stir together for a minute, then add soy sauce > mixture. Cook, stirring until the eggplant is cooked through and fragrant, > about 3 minutes. Taste and add soy sauce as desired. Add the arrowroot > mixture and stir until glazed. > > 6. Remove from the heat, sprinkle on the cilantro and, if using scallions, > the green part of the scallions.Serve at once. > > > I made this just the other night and everyone liked it It served the 5 > of > us(2 adults & 3 kids 8 & under). > > -- > Chrissy > Mom to 3 great kids > > > Quote Link to comment Share on other sites More sharing options...
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