Asian Ratatouille

(2 votes)

2 tablespoons sesame oil
2 tablespoons extra virgin olive oil
2 teaspoons minced ginger
1 tablespoon finely minced lemon grass
2 kaffir lime leaves, very finely julienned
1 tablespoon minced garlic
1/4 cup seeded and diced red bell pepper
1/4 cup seeded and diced yellow bell pepper
1/2 cup diced onion
1/2 cup broccoli florets
1/2 cup diced japanese eggplant or regular eggplant
1/4 cup diced yellow zucchini
1/4 cup diced green zucchini
1/2 tablespoon oyster sauce
1 teaspoon sweet chile sauce, or more to taste
1/4 cup stock
3/4 teaspoon black sesame seeds
3/4 teaspoon toasted white sesame seeds
1/2 cup chopped fresh cilantro
1/2 cup peeled, seeded, and diced tomato
2 tablespoons toasted sliced almonds, for garnish

Heat the sesame oil and olive oil in a large heavy saucepan, and stir-fry the ginger, lemon grass, lime leaves, and garlic over medium-high heat for 15 to 30 seconds, or unti1 just browned. Add the bell peppers, onion, and broccoli, and stir-fry another 2 minutes, or until golden brown. Add the eggplant and zucchini, and stir-fry 2 to 3 minutes longer. Add the oyster sauce, chile sauce, and stock, and cook for 5 minutes to reduce the liquid. Add the sesame seeds, cilantro, and tomato, and simmer for 10 minutes more. Transfer to a bowl and chill. Serve garnished with almonds.

Yields about 2 1/2 cups

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