Spicy Chinese Eggplant with Tempeh and Baby Corn

Dick Allgire, Health Reporter

POSTED: 5:06 pm HST November 30, 2004

Ingredients:

2 large Japanese eggplants (about 3 /4 lb)

2 TBS vegetable oil

1 medium white onion, halved then sliced

6 ounces tempeh, diced

2 cloves garlic, minced

1/4 tsp dry red chili flakes

1 1/2 cups veggie chicken broth

1 TBS grated ginger

1 TBS maple syrup

1 TBS soy sauce

6 ounces baby corn

1 TBS corn starch

2 TBS fresh cilantro for garnish

Instructions:

Wash and dry eggplants, then cut crosswise at an angle into 1 -inch slices. Heat oil in wok over high heat until oil is sizzling. Add eggplants, onion. Salt to taste. Toss frequently as they cook for 4 minutes. Eggplant and onion should be browning.

Add tempeh, garlic, chili flakes and continue to cook and toss 4 more minutes. Add veggie stock, ginger, maple syrup, and soy sauce and bring to a simmer. Stir in the baby corn. Cook 2 minutes.

Dissolve cornstarch in 2 TBS water in a small bowl. Stir into wok to thicken. Serve over brown rice with cilantro.

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