szechwan ratatouille

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* Exported from MasterCook *

 

Szechwan Ratatouille

 

Recipe By :Kathryn Arnold

Serving Size : 4 Preparation Time :0:20

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

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

2 teaspoons vegetable oil

1 teaspoon sesame oil

1 onion -- diced

6 cloves garlic -- minced

1 tablespoon ginger root -- grated

2 cups zucchini -- sliced

2 cups button mushrooms -- sliced

2 cups eggplant -- cubed

3/4 cup vegetable stock or water

1/2 cup tomato sauce

1/4 cup mirin (Chinese cooking wine)

2 tablespoons black bean sauce

2 tablespoons hoisin sauce

2 tablespoons tamari soy sauce

1 tablespoon rice vinegar

1/2 teaspoon Chinese chili sauce

1/4 cup fresh cilantro -- minced

1 pound Chinese noodles -- cooked

 

1. Heat vegetable oil and sesame oil in a large saucepan. Add onion, garlic, and

ginger and saute over medium heat 5 minutes.

 

2. Add zucchini, mushrooms, and eggplant and saute 8 to 10 minutes until

vegetables soften.

 

3. 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.

 

CALORIES PER SERVING: 513; GRAMS OF FAT: 4; % FAT CALORIES: 7; CHOLESTEROL: 0mg;

GRAMS OF FIBER: 4.6.

 

Source:

" Yoga Journal (http://www.yogajournal.com/food/toc_3.cfm) "

T(Cooking):

" 0:20 "

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Per Serving (excluding unknown items): 547 Calories; 5g Fat (7.8% calories from

fat); 14g Protein; 110g Carbohydrate; 6g Dietary Fiber; trace Cholesterol;

1108mg Sodium. Exchanges: 6 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 1 Fat;

0 Other Carbohydrates.

 

NOTES : Ratatouille, a traditional Mediterranean dish made with eggplant and

zucchini, takes a spicy departure from the classic with the addition of Chinese

spices.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 2615 0 902