Szechwan Ratatouille

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Serves 4

Prep Time: 15 to 20 minutes

Cooking Time: 15 to 20 minutes

2 teaspoons vegetable oil

1 teaspoon sesame oil

1 onion, diced

6 cloves garlic, minced

1 tablespoon ginger root, 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 tablespoons bean sauce

2 tablespoons hoisin sauce

2 tablespoons tamari

1 tablespoon rice vinegar

1/2 teaspoon Chinese chili sauce

1/4 cup fresh cilantro, minced

1 pound Chinese noodles cooked

1. Heat vegetable oil and sesame oil in a large saucepan. Add onion, garlic, and ginger and saute over medium heat 5 minutes.

2. Add zucchini, mushrooms, and eggplant and saute 8 to 10 minutes until vegetables soften.

3. 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.

CALORIES PER SERVING: 513

GRAMS OF FAT: 4

% FAT CALORIES: 7

CHOLESTEROL: 0mg

GRAMS OF FIBER: 4.6