May 13, 2004
Always looking for vegetarian recipes for Shawna and this one looks like it just might do the trick. I've adapted it from RecipeSource
5 cups Japanese eggplant, cut into 3" lengths, then quartered in the length, but not all the way, so the piece holds together (or make this recipe with long beans)
1 onion sliced
6 cloves of garlic crushed
1 thumb of ginger with skin, crushed (Reyna does not use ginger in vegetable adobo, but I like the fragrance)
1/3 c soy sauce
1/4 c red wine vinegar or black Philippine vinegar
1 bay leaf
1/2 tsp freshly ground black pepper or to taste
Saute onions and garlic in a little oil. Add eggplant and saute for a few minutes. Then add the other ingredients. Eggplant should remain firm.
Or, to eliminate frying, simmer soy sauce, vinegar, garlic, ginger, bay leaf, and pepper for 5 minutes and then add vegetables, cover and cook over low heat, stirring occasionally, for about 7 minutes or until tender, but not mushy. Serve hot.
Posted by BKG at May 13, 2004 09:39 AM
Post a comment
Thanks for signing in, . Now you can comment. (sign out)(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)