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Yield: 3 to 4 servi
| 1½ | tablespoon | Peanut oil |
| 1 | teaspoon | Sesame oil |
| 1 | md | Eggplant, unpeeled unless |
| | | Skin is leathery, cut |
| | | Into ¾-inch dice |
| 1 | md | Red onion, chopped |
| 3 | sm | Zucchini, split lengthwise, |
| | | Sliced thin ½ tsp. |
| | | Salt |
| 2 | lg | Cloves garlic, minced |
| 1 | | (1x½-inch) piece ginger |
| | | Root, minced |
| ¼ | cups | Seasoned rice vinegar |
| 1 | tablespoon | Hoisin sauce 2 Tbe. water |
| | | Crushed dried hot pepper |
| 1 | lg | Sweet red pepper, cut |
| | | Into ½-inch dice 4 |
| | | Green onions, thinly sliced, |
| | | For garnish |
| | | Cooked rice, for serving |
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Salted or not, eggplant does not require much oil for cooking. Here, a small amount of oil is heated until hot in a non-stick pan. Then the eggplant and vegetables are added to the pan and seared over high heat for 4 minutes, stirring often to avoid burning. Heat peanut oil and sesame oils in 12-inch non-stick pan over medium-high heat. Make sure oil coats bottom of pan before adding ingredients. Add eggplant, red onion, zucchini, salt, garlic and ginger. Cook, uncovered, over high heat until eggplant is tender but not mushy, about 3 to 4 minutes, stirring almost constantly to avoid burning. Vegetables should look seared.
Add rice vinegar, hoisin sauce, water and crushed hot pepper. Heat through. Add sweet pepper. Cook until heated through, about 1 minute. Adjust seasonings to taste. Serve hot over rice, garnished with sliced green onions. FROM: L.A. Times Food Section
Your Moo Shu Eggplant-Vegetable Medley is ready. Happy cooking!
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