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Szechuan Ratatouille




Source of Recipe


THE WEB


List of Ingredients




2 tsp (10mL) vegetable oil
1 tsp (5mL) sesame oil
1 onion, diced
6 cloves garlic, minced
1 Tbsp (7g) gingerroot, grated
2 cups (280g) zucchini, sliced
2 cups (180g) button mushrooms, sliced
2 cups (230g) eggplant, cubed
3/4 cup (180mL) vegetable stock or water
1/2 cup (120mL) tomato sauce
1/4 cup (60mL) mirin (Chinese cooking wine)
2 Tbsp (30mL) bean sauce
2 Tbsp (30mL) hoisin sauce
2 Tbsp (35g) tamari
1 Tbsp (15mL) rice vinegar
1/2 tsp (3mL) Chinese chile sauce
1/4 cup (9g) fresh cilantro, minced
1 pound (455g) Chinese noodles, cooked


Recipe



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.