Spicy Chinese Eggplant with Tempeh and Baby Corn
POSTED: 5:06 pm HST November 30, 2004
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Ingredients: - 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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