book - Spicy Chinese Egglant with Tempeh and Baby Corn

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Spicy Chinese Eggplant with Tempeh and Baby Corn

 

Recipe By :Susann Geiskopf-Hadler & Mindy Toomay

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 1/4 cups uncooked brown rice

1/4 teaspoon salt

plus

1/8 teaspoon salt

2 large Chinese or Japanese eggplants -- about 3/4 lb

2 tablespoons canola oil

1 medium white onion -- halved then sliced

6 ounces soy tempeh -- diced

2 cloves garlic -- minced

1/4 teaspoon red pepper flakes

1 1/2 cups vegetable stock

1 tablespoon grated fresh ginger

1 tablespoon maple syrup

1 tablespoon soy sauce

6 ounces frozen or canned baby corn -- see note

1 tablespoon arrowroot powder

2 tablespoons minced fresh cilantro

 

Bring 2 1/2 cups of water to a boil in a saucepan, then add the rice and 1/4

teaspoon of the salt. Bring back to a boil, cover, reduce the heat to very low,

and cook 45 minutes. Turn off the heat and allow the pot to stand with its lid

undisturbed for at least 5 minutes before serving.

 

Meanwhile, wash and dry the eggplants, then cut them crosswise at an angle into

1-inch slices. Heat the oil in a wok or other large, high-walled pan over

medium-high heat until the oil is sizzling hot. Add the eggplant, onion, and

remaining 1/8 teaspoon salt, and use a spatula to toss the vegetables frequently

as they cook for 4 minutes. The eggplant and onion should be browning nicely.

 

Add the tempeh, garlic, and pepper flakes and continue to cook and toss for 4

more minutes. Add the stock, ginger, maple syrup, and soy sauce and bring to a

simmer. Stir in the baby corn and return to a simmer, then cook 2 minutes.

 

Meanwhile, in a small bowl, dissolve the arrowroot powder in 2 tablespoons of

cold water. When the simmering time is up, re-stir the arrowroot mixture, add

it to the pan, and stir and cook for about 30 seconds, until the sauce has

thickened. Immediately turn off the heat. Stir in the cilantro and serve hot

over scoops of brown rice.

 

Source:

" The Complete Vegan Cookbook "

Copyright:

" 2001 by Susann Geiskopf-Hadler and Mindy Toomay "

 

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Per Serving (excluding unknown items): 156 Calories; 8g Fat (47.0% calories from

fat); 3g Protein; 18g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 1069mg

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

Carbohydrates.

 

NOTES : We like to serve this scrumptious eggplant dish over hot brown or

basmati rice, with steamed broccoli on the side. This isn't a scorcher, but if

you have low tolerance for spicy foods, you may omit the red pepper flakes and

still enjoy a full-flavored dish.

If using frozen baby corn, place it in a colander and rinse briefly under warm

water to melt off any ice crystals before adding it to the dish. If using

canned corn, rinse and drain the corn before adding it.

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