Thai-Style, Spicy Eggplant-Mushroom Sauce
Yield
1 batchPrep
15 minCook
35 minReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
mushrooms
|
|
| 1 | medium |
shallots
|
*
|
| 2 | medium |
garlic cloves
|
*
|
| ½ | teaspoon |
thai chili paste
|
|
| 1 ½ | cups |
rice milk
|
* |
| 1 | pound |
eggplant
|
|
| 1 | medium |
sweet red bell peppers
|
|
| ½ | cup |
asparagus
chopped |
|
| ½ | cup |
basil
|
*
|
| 2 | teaspoons |
sugar
|
|
| ½ | teaspoon |
plum sauce
|
|
| ½ | teaspoon |
ginger
|
|
| ¼ | cup |
vegetable stock
|
|
| 2 | teaspoons |
tapioca flour
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
mushrooms
|
|
| 1 | medium |
shallots
|
*
|
| 2 | medium |
garlic cloves
|
*
|
| 2.5 | ml |
thai chili paste
|
|
| 355 | ml |
rice milk
|
* |
| 453.6 | g |
eggplant
|
|
| 1 | medium |
sweet red bell peppers
|
|
| 118 | ml |
asparagus
chopped |
|
| 118 | ml |
basil
|
*
|
| 1E+1 | ml |
sugar
|
|
| 2.5 | ml |
plum sauce
|
|
| 2.5 | ml |
ginger
|
|
| 59 | ml |
vegetable stock
|
|
| 1E+1 | ml |
tapioca flour
|
* |
Directions
In a large frying pan, on medium head add stock and mushrooms.
Simmer for 5 minutes or until mushrooms are tender and brown.
Remove mushrooms and set aside.
In remaining stock add shallot and garlic, sauté for 1 to 2 minutes.
Add chili paste and milk. Bring mixture to a boil then reduce heat and simmer on low for 5 minutes, stirring often.
Add sugar, plum sauce and sesame oil (only a few drops! It's amazing the flavor it adds).
Add eggplant, asparagus stems and red bell pepper.
Bring mixture back up to a boil.
Cover and simmer for 15 minutes stirring occasionally until eggplant and asparagus are tender.
In the last 5 minutes add mushrooms and fresh basil leaves.
Serve over grilled polenta (recipe follows) or rice and the steamed asparagus tips.
