Recreate sensational Asian flavours in a flash with this fresh vegetable side dish.
Ingredients
- 300ml Massel vegetable liquid stock
- 3 tablespoons Chinese rice wine (shaohsing) (see note)
- 3 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon soy sauce
- 3 tablespoons tomato sauce (ketchup)
- 3 teaspoons sesame oil
- 1 onion, chopped
- 1 eggplant, cut into 2cm cubes
- 4 garlic cloves, crushed
- 1 red capsicum, roughly chopped
- 100g fresh shiitake mushrooms (see note), sliced
- 230g can bamboo shoots, drained
- Sliced spring onion, to serve
Method
- Step 1Combine the vegetable stock, wine and sauces in a bowl, then set aside.
- Step 2Heat the sesame oil in a wok over medium-high heat. When hot, add onion and eggplant, and stir-fry for 3-4 minutes until starting to soften. Add the garlic and capsicum, and stir-fry for a further 1 minute. Add the mushrooms, bamboo shoots and sauce mixture, and cook for 2-3 minutes until vegetables are tender and sauce is thick and syrupy. Serve warm or cold, topped with spring onion.
- Vegetarian
Nutrition
722 kj
Energy
3g
Fat Total
1g
Saturated Fat
6g
Protein
1082.15mg
Sodium
8g
Carbs (sugar)
26g
Carbs (total)
All nutrition values are per serve
Notes
Shaohsing is from Asian food shops and selected supermarkets; substitute dry sherry.
Fresh shiitakes are from greengrocers and selected supermarkets.
- Author: Valli Little
- Image credit: Petrina Tinslay
- Publication: Taste.com.au
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