Thai Vegetable Medley

1 teaspoon light olive oil
1 shallot, thinly sliced
1 teaspoon minced ginger
1 teaspoon minced garlic
1 red chile pepper, seeded and minced
1/2 pound Japanese eggplant, 1/4-inch dice
1 large red bell pepper, 1/4-inch dice
1/2 pound zucchini, 1/4-inch dice
8 ounces straw mushrooms, drained
may substitute button mushrooms
4 teaspoons soy sauce, see note
1/2 cup mint leaves
mint sprigs, for garnish

Heat oil in large nonstick skillet over medium heat. Add shallot, ginger, garlic and chiles and stir-fry until the shallow is translucent, 20 seconds. Add eggplant and bell pepper. Stir fry for 4 to 6 minutes, or until the eggplant is almost tender. Add the zucchini and straw mushrooms. Stir fry 1 to 2 minutes, or until the vegetables are tender. Stir in the sauce. Remove the pan from the heat. Add mint and stir until wilted. Serve garnished with mint sprigs.

Makes 4 servings.

Notes : The traditional dish is not vegetarian: the cook would use
half soy and half fish sauce.



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