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Thai-Style Stir-Fry | ||||||||||||||||
Course : Vegetables Serves: 4 |
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Ingredients:
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Preparation / Directions:Heat the oil in a large skillet or wok over medium heat and saute leeks for a minute. Add the eggplant and cook for 3 minutes, stirring well. Add the bell pepper and garlic and stir for a few minutes more. Add the mushrooms, stir, and saute for about 2 minutes. Cover the pan, reduce the heat to medium low, and let cook for a few minutes.
Meanwhile, combine the red chile paste or chiles with the hot water and stir with a fork until the paste is dissolved. Stir in the bean paste, 3 tablespoons soy sauce, vinegar, and sugar. Add this sauce to the pan and toss well to distribute evenly. Cover for a minute or two, then add the cilantro, stir, and cover for 1 minute more.
Taste and add salt, soy sauce, or vinegar to taste if necessary. Serve over rice or noodles.
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Nutritional Information:27 Calories (kcal); trace Total Fat; (3% calories from fat); 2g Protein; 5g Carbohydrate; 0mg Cholesterol; 1031mg Sodium | ||||||||||||||||