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LATE SUMMER VEGETABLE STIR-FRY




Source of Recipe


DeniseC


Recipe Link: http://www.sunnews.com/food/food2000/food092800.htm

List of Ingredients




4 ounces fresh green beans, ends and strings removed
2 carrots, trimmed and scraped
1 sweet red or yellow bell pepper, cored and seeded
1/2 small head cauliflower, cut in small florets
2 tablespoons vegetable oil
1 red onion, sliced thinly
3 garlic cloves, peeled and chopped
1 small Japanese eggplant or ½ regular eggplant, with skin removed if
thick and tough
2 tablespoons fresh ginger, grated
4 ounces sugar peas, ends and strings removed
1/2 tablespoon soy sauce
1/2 tablespoon mirin (see below)
1/4 teaspoon sugar
Freshly ground black pepper

Recipe



Slice beans and carrots diagonally. Cut pepper into 1-inch squares.

In large pot of boiling water, separately blanch beans, carrots, cauliflower and broccoli, just until tender-crisp. Using slotted spoon, transfer vegetables from water to colander; immediately rinse under cold running water to prevent further cooking. Drain thoroughly.

Heat about 2 teaspoons oil in heavy skillet or wok over medium heat. Add onion and 1 clove garlic; stir-fry 3-4 minutes. Add eggplant, some ginger and more garlic; stir-fry briefly. Add peas; stir-fry 3 minutes longer, adding more oil if needed.

Add as many of blanched vegetables, along with some garlic and ginger, as stir-frying permits at one time. If pan is full, transfer vegetables to baking dish and keep warm in 250-degree oven.

Combine all vegetables in large serving bowl. In small bowl, mix soy sauce, mirin and sugar. Mix soy mixture into vegetables. Season to taste with pepper and serve immediately. Makes 8 servings.

Note: Mirin, found in the Asian or "specialty foods" section of supermarkets, is a sweetened, mild Japanese rice cooking wine with a negligible amount of alcohol (8 percent) that evaporates during cooking. Chicken or vegetable broth, along with pinch of sugar, can be substituted.