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     Title: Japanese Eggplant With Haricots Verts & Thai Red Curry Paste
Categories: Vegetables, Thai, Curry, Japanese
     Yield: 4 Servings

   1/4 c  Peanut oil
     3 sm Japanese eggplants; unpeeled
          - cut in 3x1/2" trips
     5 oz Haricots verts; trimmed
     4 ts Garlic; minced
     2 ts Fresh ginger; peeled, minced
     2 ts Yellow miso; mixed with:
   1/3 c  Water
     1 tb Soy sauce
     1 ts Thai red curry paste

 Heat oil in wok or heavy large skillet over high heat until hot.
 Add eggplant strips and toss to coat with oil. Stir-fry until
 eggplant strips begin to brown, about 2 minutes. Add haricots
 verts and stir-fry until eggplant strips are tender and haricots
 verts are crisp-tender, about 1 minute. Add garlic and ginger and
 stir-fry 10 seconds. Add miso mixture, soy sauce and curry paste
 and stir until liquids thicken, about 30 seconds. Transfer to
 bowl and serve.

 Restaurant: Pacific Time, Miami, FL

 Recipe by Bon Appetit, Sep 1997

 From: Barb Price at Possum Kingdom

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