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
