Japanese Eggplant Medley

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* Exported from MasterCook *

 

Japanese Eggplant Medly

 

Recipe By :More Soy Cooking - Marie Oser

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 teaspoons olive oil

1/4 teaspoon crushed red pepper

4 cloves garlic -- minced

1/2 cup chopped red bell pepper

2 cups thinly sliced baby-cut carrots

1 6 oz package hickory baked tofu -- sliced on an angle

6 medium Japanese eggplants -- thinly sliced

1 15 oz can whole baby corn -- drained and sliced

1/2 cup dry sherry

1 cup cooked pearl barley

1 1/2 cups chicken-flavor vegetarian broth -- boiling

3 tablespoons tamari soy sauce

2 tablespoons rice vinegar

2 teaspoons liquid Fruitsource

3 drops hot pepper sauce

1 tablespoon cornstarch

2 tablespoons cold water

1/3 cup chopped fresh cilantro

 

In a medium saucepan, warm oil and crushed pepper over medium-high heat for 1

minute. Add the garlic, bell pepper, carrots, and tofu and saute 3 minutes.

Add the eggplant and baby corn and cook 5 minutes, stirring occasionally.

Reduce heat to low and add the sherry; simmer 2 minutes, stir, and add the

cooked barley.

 

In a large liquid measuring cup, combine the both, tamari, vinegar, Fruitsource,

and hot pepper sauce. In a small bowl blend the cornstarch and cold water and

add to the broth mixture. Stir the sauce into the veggies and add the cilantro.

Simmer 8 minutes, or until ready to serve, stirring occasionally.

 

Description:

" Easy and delectable, this dish is wonderful either as a side or light

main course. The baked tofu is a credible stand-in for the pork

usually found in Asian dishes. "

 

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Per serving: 40 Calories (kcal); 1g Total Fat; (40% calories from fat); 1g

Protein; 3g Carbohydrate; 0mg Cholesterol; 381mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

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