Recipe 4 All: Moo Shu Eggplant-Vegetable Medley Recipe — Every recipe in the World on this site.

Recipe 4 All: Moo Shu Eggplant-Vegetable Medley Recipe

Moo Shu Eggplant-Vegetable Medley

Yield: 3 to 4 servi
tablespoon Peanut oil
1teaspoon Sesame oil
1md Eggplant, unpeeled unless
  Skin is leathery, cut
  Into ¾-inch dice
1md Red onion, chopped
3sm Zucchini, split lengthwise,
  Sliced thin ½ tsp.
2lg Cloves garlic, minced
1 (1x½-inch) piece ginger
  Root, minced
¼cups Seasoned rice vinegar
1tablespoon Hoisin sauce 2 Tbe. water
  Crushed dried hot pepper
1lg Sweet red pepper, cut
  Into ½-inch dice 4
  Green onions, thinly sliced,
  For garnish
  Cooked rice, for serving

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!

Related recipes: Chinese, Eggplant, Stir-fry

Season specials: Easter Recipes, Passover Recipes, Christmas Recipes, Season Recipes, Xmas Recipes
Home | World Cuisine | Glossary | Software | Privacy Policy