Szechuan
Ratatouille
-
serves
4
2
tsp
vegetable
oil
1
tsp
sesame
oil
1
onion,
diced
6
cloves
garlic,
minced
1
Tbsp
gingerroot,
grated
2
cups
zucchini,
sliced
2
cups
button
mushrooms,
sliced
2
cups
eggplant,
cubed
3/4
cup
vegetable
stock
or
water
1/2
cup
tomato
sauce
1/4
cup
mirin
(Chinese
cooking
wine)
2
tbsp
bean
sauce
2
tbsp
hoisin
sauce
2
tbsp
tamari
1
tbsp
rice
vinegar
1/2
tsp
Chinese
chile
sauce
1/4
cup
fresh
cilantro,
minced
1
pound
Chinese
noodles,
cooked
Heat
vegetable
oil
and
sesame
oil
in
a
large
saucepan.
Add
onion,
garlic
and
ginger
and
sauté
over
medium
heat
5
minutes.
Add
zucchini,
mushrooms
and
eggplant
and
sauté
8
to
10
minutes
until
vegetables
soften.
Stir
in
remaining
ingredients
and
bring
to
a
boil.
Reduce
heat
and
continue
cooking,
uncovered,
15
to
20
minutes
until
vegetables
are
tender.
Serve
over
Chinese
noodles.
Garnish
with
fresh
cilantro,
if
desired.
Submitted By (Miki)
Print this recipe
