Thai-Style, Spicy Eggplant-Mushroom Sauce
47
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.
Nutrition Facts
Serving Size 235g (8.3 oz)
