| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Asian | Side-sd, Veggie-sd | 1 | Servings |
INGREDIENTS
| 1 | Zucchini; (brunoise) | |
| 1 | Yellow squash; (brunoise) | |
| 1 | Eggplant; (brunoise) | |
| 1 | Red and green pepper; (brunoise) | |
| 1/4 | ts | Ginger |
| 1/4 | ts | Garlic |
| 1 | ts | Soy sauce |
| 1 | ts | Oyster sauce |
| 7 | Piecees asparagus; (up to 9) | |
| 1 | Sprig chive |
INSTRUCTIONS
Saute vegetables with ginger and garlic until crisp. Add soy sauce and oyster sauce. Place ring mold in center of plate. Cut asparagus in half lengthwise and mold to the insides of ring mold. Add Asian Ratatouille. Tie with chives. Yield: 1 serving Nutritional information: 221 calories, 2 grams of fat. Recipe courtesy of Chef Mark Tsuchiyama, Sheraton Maui Recipe by: RECIPE FOR HEALTH SHOW #RHI227 Posted to MC-Recipe Digest V1 #843 by 4paws@netrax.net (Shermeyer-Gail) on Oct 13, 1997
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