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Thai-Style, Spicy Eggplant-Mushroom Sauce

 

47

Yield

1

batch

Prep

15

min

Cook

35

min

Ready

1

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 235g (8.3 oz)
Amount per Serving
Calories 618% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 12mg 0%
Total Carbohydrate 5g 5%
Dietary Fiber 5g 22%
Sugars g
Protein 7g
Vitamin A 22% Vitamin C 72%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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