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Asian Vegetable Stew

Magical.Palate's picture
Ingredients
  Dried black mushrooms 6
For sauce
  Chicken broth 1⁄4 Cup (4 tbs)
  Dry sherry/Chinese rice wine 1⁄4 Cup (4 tbs)
  Soy sauce 3 Tablespoon
  Chili paste 1 Teaspoon
  Sesame oil 1 Teaspoon
  Black pepper 1⁄2 Teaspoon
  White of leek 1 Medium, trimmed
  Eggplant 1 Pound (Asian / Regular Type)
  Tomatoes 3 Medium, peeled
  Red bell pepper 1 Small, seeded
  Zucchini 1 Pound (About 3 In Number)
  Vegetable oil 3 Tablespoon, mashed
  Garlic 6 Clove (30 gm), lightly mashed (Large Cloves)
  Ginger slice 4 , lightly mashed
  Pearl onions/1 small onion 1⁄4 Pound, coarsely chopped
  Cornstarch 2 Teaspoon, dissolved in 4 teaspoons water
  Sesame oil 2 Teaspoon
Directions

1. Soak the mushrooms in warm water to cover for 30 minutes; drain. Cut off and discard the stems and cut the caps in half. Combine the sauce ingredients in a small bowl; set aside.
2. Cut the leek, eggplant, and tomatoes into 1-inch chunks. Cut the bell pepper into 1-inch squares. Cut the zucchini into 1/2-inch-thick slices.
3. Place a large pot over high heat until hot. Add the vegetable oil, swirling to coat the pan. Add the garlic, ginger, and onions and cook, stirring, for 1 minute. Add the leek and cook for 1 minute. Add the eggplant and cook for 2 minutes. Add the mushrooms, bell pepper, zucchini, tomatoes, and sauce; mix well. Bring to a boil; reduce the heat, cover, and simmer until all the vegetables are tender, about 20 minutes.
4. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens. Stir in the sesame oil just before serving.

Recipe Summary

Cuisine: 
Asian
Course: 
Main Dish
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy

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