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Prep Time: 15 minutes
Cooking Time: 15 minutes
Yield: 4 servings
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Vegetarian
Ratatouille, a traditional Mediterranean dish made with eggplant
and zucchini, takes a spicy departure from the classic with the addition of Chinese
spices.
Ingredients
2 tsp (10mL) vegetable oil
1 tsp (5mL) sesame oil
1 onion, diced
6 cloves garlic, minced
1 Tbsp (7g) gingerroot, grated
2 cups (280g) zucchini, sliced
2 cups (180g) button mushrooms, sliced
2 cups (230g) eggplant, cubed
3/4 cup (180mL) vegetable stock or water
1/2 cup (120mL) tomato sauce
1/4 cup (60mL) mirin (Chinese cooking wine)
2 Tbsp (30mL) bean sauce
2 Tbsp (30mL) hoisin sauce
2 Tbsp (35g) tamari
1 Tbsp (15mL) rice vinegar
1/2 tsp (3mL) Chinese chile sauce
1/4 cup (9g) fresh cilantro, minced
1 pound (455g) Chinese noodles, cooked
Directions
Heat vegetable oil and sesame oil in a large saucepan. Add onion,
garlic and ginger and sauté over medium heat 5 minutes.
Add zucchini, mushrooms and eggplant and sauté 8 to 10 minutes
until vegetables soften.
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.
Copyright © 2004 Healthnotes, Inc. All rights reserved.
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Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.
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