Name: Thai-Style, Spicy Eggplant-Mushroom Sauce
Ingredients: 1/2 lb Mushrooms; 1 md Shallot; 2 md Garlic cloves; 1/2 ts Hunan style red chili paste; 1 1/2 c Rice milk or milk substitute; 1 lb Eggplant; 1 md Red bell pepper; 1/2 c Chopped asparagus stems (originally this was peas); 1/2 c Fresh basil leaves; 2 ts Sugar; 1/2 ts Plum sauce; 1/2 ts Ginger; 1/4 c Veggie stock; 2 3 drops toasted sesame oil; 2 ts Tapioca flour (see note)

Immature readers of Christian books will take one book and view it as the summation of whole truth. More mature readers, however, will hold one book in abeyance until they have a chance to read other sources on the same subject. Then, always looking through the lens of the God-breathed Word, they put different viewpoints into the perspective of the whole, relate the viewpoints one to another, and draw them together into a composite conclusion without sacrificing the truth.

David McKenna

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Thai	Thai, Digest, Fatfree	1	Servings

INGREDIENTS

1/2	lb	Mushrooms
1	md	Shallot
2	md	Garlic cloves
1/2	ts	Hunan style red chili paste
1 1/2	c	Rice milk or milk substitute
1	lb	Eggplant
1	md	Red bell pepper
1/2	c	Chopped asparagus stems (originally this was peas)
1/2	c	Fresh basil leaves
2	ts	Sugar
1/2	ts	Plum sauce
1/2	ts	Ginger
1/4	c	Veggie stock
2		3 drops toasted sesame oil
2	ts	Tapioca flour (see note)

INSTRUCTIONS

Mince garlic and shallot; quarter mushrooms, dice eggplant into 1-inch
cubes and slice red bell pepper into long strips.
In a large frying pan, on medium head add stock and mushrooms.  Simmer for
5 minutes or until mushrooms are tender and brown.  Remove mushrooms and
set aside.  In remaining stock add shallot and garlic, sautee for 1-2
minutes.  Add chili paste and milk.  Bring mixture to a boil then reduce
heat and simmer on low for 5 minutes, stirring often. Add sugar, plum sauce
and sesame oil (only a few drops!  It's amazing the flavor it adds). Add
eggplant, asparagus stems and red bell pepper. Bring mixture back up to a
boil.  Cover and simmer for 15 minutes stirring occasionally until eggplant
and asparagus are tender. In the last 5 minutes add mushrooms and fresh
basil leaves.
Serve over grilled polenta (recipe follows) or rice and the steamed
asparagus tips.
Note: When I made this recipe I felt that the sauce was too thin.  The
original recipe called for coconut milk and olive oil as the sauce's base.
How I remedied this problem was as follows: I removed all the vegetables
from the pan using a slotted spoon and turned the heat down to the lowest
setting.  I placed them in the serving bowl and set aside. In a measuring
cup I added 1/3 cup cold water and 2 heaping teaspoons of tapioca flour
(not pearls).  Once this was thoroughly mixed I poured it into the sauce
while stirring with the slotted spoon. In less than a minute the sauce had
thickened very nicely.  I then poured the sauce into the bowl over the
vegetables and served. It was pleasantly spicy (go light on the red chili
paste if you dislike REALLY hot foods) and filling.
Note2:  if you wanted to be more authentic you could try adding some
coconut extract...
From: J. Ari Kornfeld <ari@sibari.isl.sri.com>.  Fatfree Digest [Volume 8
Issue 54] June 15, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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