| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
Dujour05, New |
1 |
servings |
INGREDIENTS
| 1 |
|
Head iceberg lettuce; shredded |
| 1/4 |
c |
Olive oil |
| 3 |
|
Garlic cloves; minced |
| 1 |
tb |
Grated gingerroot |
| 1/2 |
|
Red bell pepper; diced |
| 1/2 |
|
Yellow bell pepper; diced |
| 1/2 |
lb |
Tofu |
| 1/2 |
lb |
Eggplant; cubed |
| 1/4 |
c |
Dry white wine |
| 1/4 |
c |
Vegetable stock; (recipe follows) |
| 1 |
lb |
Asparagus; cut into 1-inch |
|
|
; pieces and steamed |
|
|
; (about 4 to 5 |
|
|
; minutes) |
| 2 |
tb |
Fresh parsley |
INSTRUCTIONS
Arrange the lettuce on a large platter. Heat half the oil in a
saucepan and add the garlic, ginger, peppers and tofu. Cover and cook
4 minutes. Add the remaining oil and eggplant. Cook, uncovered, an
additional 3 minutes. Add the white wine and stock.
Stir with a wooden spoon until the liquid is reduced, about 3 to 5
minutes. Mix in the asparagus and parsley. Serve on the iceberg
lettuce.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9195
Converted by MM_Buster v2.0l.
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