Recipe By : Unknown Cooking Magazine
Serving Size : 4 Preparation Time :0:00
Categories : All Newly Typed Not Shared Vegetables
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup beef broth
1/4 cup red-wine vinegar
1/4 cup light soy sauce
2 Tablespoons sugar
1 Tablespoon cornstarch
2 teaspoons dark Asian sesame oil
4 cloves garlic -- minced
1 teaspoon ground ginger
1 Tablespoon oil
3 Japanese eggplants -- quartered lengthwise
3 green onions -- cut in 3" pieces
16 ounces firm tofu -- drained and chunked
8 radishes -- halved
Whisk together broth, vinegar, soy, sugar, cornstarch and sesame oil in bowl.
Stir-fry garlic and ginger in 1 teaspoon oil in nonstick skillet until
softened and lightly browned, 2 minutes. Transfer garlic mixture to beef
broth mixture in bowl.
Heat remaining oil in skillet. Add eggplant and green onion; stir-fry until
eggplant and onion are just tender, about 8 minutes. Add tofu and radishes;
add borth-garlic mixture. Stir gently over high heat until sauce obils and
thickens. Serve immediately.
