GH: Japanese Eggplant & Tofu Stir-fry

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* Exported from MasterCook *

 

Japanese Eggplant & Tofu Stir-fry

 

Recipe By :Fall's Bounty

Serving Size : 4 Preparation Time :0:00

Categories : !Good Housekeeping

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 lb firm tofu -- drained and cut into 1 " cubes

1 c vegetable broth

1/4 c reduced-sodium soy sauce

2 tbsps brown sugar

2 tbsps cornstarch

2 tbsps vegetable oil

4 med japanese eggplants -- cut diagonally into 2 " chunks

(about 4 oz each)

8 ozs shiitake mushrooms -- stems removed, caps cut into

quarters

1 tbsp grated peeled gingerroot

3 garlic cloves -- crushed with garlic press

3 green onions -- thinly sliced

2 head baby bok choy -- cut crosswise into 1 " slices (about

6 oz each)

 

In medium bowl, place 3 layers paper towel; add tofu and cover with 3 more

layers paper towel, pressing lightly to extract liquid from tofu. Let tofu

stand 10 minutes to drain.

 

Meanwhile, measure 1/2 cup water in 2-cup liquid measuring cup. Stir in

broth, soy sauce, sugar, and cornstarch until blended; set aside.

 

In deep, nonstick 12-inch skillet or wok, heat 1 tbsp oil over medium-high

heat until hot. Add eggplant and 1/3 cup water; cover and cook 7 to 10

minutes or until eggplant is tender, stirring occasionally. Transfer

eggplant to small bowl; set aside.

 

Add remaining 1 tbsp oil to skillet, and heat until hot. Add mushrooms and

tofu, and cook 5 minutes or until tofu is lightly browned. Stir in ginger,

garlic, and half of green onions; cook 1 minutes, stirring. Add bok choy,

and cook 4 minutes longer or until vegetables are lightly browned, stirring

occasionally.

 

Stir vegetable-broth mixture to blend; add to tofu mixture with eggplant.

Heat to boiling over medium-high heat; reduce heat to low and simmer 1

minute, stirring. Sprinkle with remaining green onions before serving.

 

Source:

" Good Housekeeping Oct 2000 "

 

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Per Serving (excluding unknown items): 406 Calories; 13g Fat (27.0% calories

from fat); 17g Protein; 64g Carbohydrate; 8g Dietary Fiber; 1mg Cholesterol;

1027mg Sodium. Exchanges: 3 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2

Vegetable; 2 Fat; 1/2 Other Carbohydrates.

 

NOTES : Japanese eggplant is long and slender, with tender flesh and bright

purple skin. When cooked, the eggplant absorbs the wonderful flavor of the

stir-fry sauce - serve with brown rice to enjoy it all.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0