Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

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 saut� over medium heat 5 minutes.

Add zucchini, mushrooms and eggplant and saut� 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.