Asian Vegetable Stew

Recipe Ingredients

6		Dried black mushrooms
		Sauce
1/4 cup	59ml	Chicken broth
1/4 cup	59ml	Dry sherry or Chinese rice wine
3 tablespoons	45ml	Soy sauce
1 teaspoon	5ml	Chili paste
1 teaspoon	5ml	Sesame oil
1/2 teaspoon	2.5ml	Freshly-ground black pepper
		Vegetables
1		Leek, white part only - trimmed (medium)
3		Asian eggplant - (abt 1 lb) = (or regular eggplant)
3		Tomatoes - peeled (medium)
1		Red bell pepper - seeded (small)
3		Zucchini - (abt 1 lb) (small)
		Cooking
3 tablespoons	45ml	Vegetable oil
6 tablespoons	90ml	Garlic cloves - lightly mashed (large)
4 oz	113g	Ginger - lightly mashed
1/4 lb	113g / 4oz	Pearl onions = (or 1 small onion, coarsely chopped)
2 teaspoons	10ml	Cornstarch - dissolved in
4 teaspoons	20ml	Water
2 teaspoons	10ml	Sesame oil

Recipe Instructions

Soak the mushrooms in warm water to cover for 30 minutes; drain. Cut off and discard the stems and cut the caps in half. Combine the sauce ingredients in a small bowl; set aside.

Cut the leek, eggplant, and tomatoes into 1-inch chunks. Cut the bell peppers into 1-inch squares. Cut the zucchini into 1/2-inch-thick slices.

Place a large pot over high heat until hot. Add the vegetable oil, swirling to coat the pan. Add the garlic, ginger, and onions and cook, stirring, for 1 minute. Add the leek and cook for 1 minute. Add the eggplant and cook for 2 minutes. Add the mushrooms, bell pepper, zucchini, tomatoes, and sauce; mix well. Bring to a boil; reduce the heat, cover, and simmer until all the vegetables are tender, about 20 minutes.

Add the cornstarch solution and cook, stirring, until the sauce boils and thickens. Stir in the sesame oil just before serving.

Source:
"Everybody's Wokking" by Martin Yan, (Harlow & Ratner, 1991)"

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