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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Classic Mediterranean meets the Spicy Orient in this flavorful fusion. Ingredients:
2 teaspoons vegetable oil |
1 teaspoon sesame oil |
1 medium onion, diced |
6 garlic cloves, minced |
1 tablespoon gingerroot, grated |
2 cups zucchini, sliced |
2 cups button mushrooms, sliced |
2 cups eggplants, cubed |
3/4 cup vegetable stock or 3/4 cup 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 lb chinese noodles, cooked |
1/4 cup fresh cilantro, minced (optional) |
Directions:
1. Heat vegetable oil and sesame oil in a large saucepan.
2. Add onion, garlic and ginger and sauté over medium heat 5 minutes.
3. Add zucchini, mushrooms and eggplant and sauté 8 to 10 minutes until vegetables soften.
4. Stir in remaining ingredients and bring to a boil.
5. Reduce heat and continue cooking, uncovered, 15 to 20 minutes until vegetables are tender.
6. Serve over Chinese noodles.
7. Garnish with fresh cilantro, if desired.
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