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Vegetable Coconut Sukiyaki
2 tablespoons oil
1 cup thinly sliced eggplant (1-inch long)
1 cup coconut slices (rubbery stage)
1/2 cup soy sauce
1 tablespoon grated fresh ginger
1/2 teaspoon asafetida
1/4 cup honey
1 cup celery (cut diagonally)
2 large tomatoes (cut in eighths)
4 cups greens: sweet potato leaves, spinach, swiss chard, watercress, etc., (use any or all of them)
1 tablespoon whole wheat flour
1/3 cup water
1 cup bean sprouts
Use wok or large skillet. Fry first 3 ingredients. Add next 4 and stir. Cook a few minutes, then add next 3. Mix flour and water in a bowl, add to vegetables, stir well and cook until celery is almost tender. Turn off heat and mix in bean sprouts.
Yields about 4 servings..
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