Asparagus And Sauteed Vegetable Salad

Recipe Ingredients

1		Iceberg lettuce - shredded
1/4 cup	59ml	Olive oil
3		Garlic cloves - minced
1 tablespoon	15ml	Grated gingerroot
1/2		Red bell pepper - diced
1/2		Yellow bell pepper - diced
1/2 lb	227g / 8oz	Tofu
1/2 lb	227g / 8oz	Eggplant - cubed
1/4 cup	59ml	Dry white wine
1/4 cup	59ml	Super Stock - (see recipe)
1 lb	454g / 16oz	Asparagus - cut into 1" pieces, and steamed about 4 to 5 minutes
2 tablespoons	30ml	Fresh parsley

Recipe Instructions

Arrange the lettuce on a large platter. Heat half the oil in a saucepan and add the garlic, ginger, peppers and tofu. Cover and cook 4 minutes. Add the remaining oil and eggplant. Cook, uncovered, an additional 3 minutes.

Add the white wine and stock. Stir with a wooden spoon until the liquid is reduced, about 3 to 5 minutes. Mix in the asparagus and parsley. Serve on the iceberg lettuce.

Source:
"CHEF DU JOUR - (Show # DJ-9195) - from the TV FOOD NETWORK"

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