Asian Vegetable Stew
|Dried black mushrooms||6|
|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|
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.