Macritchie's Szechuan Vegetables |
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Prep Time: 5 Minutes Cook Time: 7 Minutes |
Ready In: 12 Minutes Servings: 4 |
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This is a fast, spicy dish that goes well with rice and fish. Try adding tofu, too. Ingredients:
1/4 cup cooking oil |
1 cup globe eggplant, cut in 3/4-inch cubes |
1/2 cup carrot, sliced |
1/2 cup sweet red pepper |
1/2 cup onion, chopped |
1 cup broccoli floret |
2 tablespoons cornstarch |
1 cup vegetable stock |
2 tablespoons soy sauce |
1 tablespoon minced fresh ginger |
1 pinch hot pepper flakes |
1 pinch salt |
Directions:
1. In a medium hot skillet, saute the vegetables in 2 Tbs of the oil, starting with the hardest ones first, but holding the broccoli until later.
2. Stir frequently and adjust the oil as needed.
3. When the eggplant is just done, add the broccoli and continue cooking for two more minutes.
4. Using a sifter, snow the cornstarch over the vegetables, stir, and snow again.
5. Continue alternately sifting in the starch and stirring. The object is to coat the vegetables with the starch.
6. Mix in the minced ginger.
7. Stir the vegetable bouillon in the hot water and add the soy sauce.
8. Slowly add this to the starch-coated veggies and bring to a gentle boil.
9. Allow it to simmer until thickening, then add the hot chili pepper flakes.
10. Let this simmer for five minutes, then serve.
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