Charlotte Of Asian Ratatouille Recipe - Cooking Index
Charlotte Of Asian Ratatouille Recipe - Cooking Index
| 1 | Zucchini - brunoise | |
| 1 | Yellow squash - brunoise | |
| 1 | Eggplant-- brunoise | |
| 1 | Red and green pepper-- brunoise | |
| 1/4 teaspoon | 1.3ml | Ginger |
| 1/4 teaspoon | 1.3ml | Garlic |
| 1 teaspoon | 5ml | Soy sauce |
| 1 teaspoon | 5ml | Oyster sauce |
| 7 | Asparagus - (up to 9) | |
| 1 section | Chive |
Saute vegetables with ginger and garlic until crisp. Add soy sauce and oyster sauce.
Place ring mold in center of plate. Cut asparagus in half lengthwise and mold to the insides of ring mold.
Add Asian Ratatouille. Tie with chives.
Source:
Chef Mark Tsuchiyama, Sheraton Maui
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