Garden Cuisine - Sweet and Sour Thai Vegetables

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* Exported from MasterCook *

 

Sweet and Sour Thai Vegetables

 

Recipe By :Paul Wenner

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 teaspoons toasted sesame oil

5 cloves garlic -- minced

1 Japanese eggplant -- cut into 1/2-inch-thick slices

1 red bell pepper -- cut into 1-inch strips

1 green bell pepper -- cut into 1-inch strips

2 cups mushrooms -- thickly sliced

1 red chile pepper -- finely chopped

1/4 cup tomato sauce

2 tablespoons seasoned rice vinegar

1/4 cup Swanson's Vegetable Broth

2 tablespoons Sucanat

1/2 teaspoon salt

2 tablespoons cornstarch

chopped cilantro, for garnish

3 cups cooked brown rice, for serving

 

Heat the oil in a large skillet and saute the garlic for 2 to 3 minutes. Add

the eggplant, peppers, mushrooms, red chile pepper, tomato sauce, vinegar,

vegetable broth, Sucanat, and salt. Cook until the eggplant is just tender, 5

to 8 minutes.

 

In a small bowl, whisk the cornstarch and 1/2 cup of water together until

smooth. Add to the vegetable mixture and cook until the sauce is thickened.

Sprinkle with chopped cilantro. Serve with cooked brown rice.

 

Description:

" Sweet and sour succulent nutrition! This is a wonderful recipe with

a variety of spicy flavors. "

Source:

" Garden Cuisine "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 51 Calories; trace Fat (4.5% calories

from fat); 2g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;

363mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Other

Carbohydrates.

 

 

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