Asparagus and Sautéed Vegetable Salad
1 head iceberg lettuce, shredded
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.
1/4 cup olive oil
3 garlic cloves, minced
1 tablespoon grated gingerroot
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/2 pound tofu
1/2 pound eggplant, cubed
1/4 cup dry white wine
1/4 cup vegetable stock, (recipe follows)
1 pound asparagus, cut into 1-inch pieces and steamed (about 4 to 5 minutes)
2 tablespoons fresh parsley
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.
Click Here to Comment on This Recipe