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October 18, 2008

Szechuan Ratatouille


2 teaspoons vegetable oil
1 teaspoon sesame oil
1 medium onion, diced
6 garlic cloves, minced
1 tablespoon gingerroot, grated
2 cups zucchini, sliced
2 cups button mushrooms, sliced
2 cups eggplants, cubed
3/4 cup vegetable stock or water
1/2 cup tomato sauce
1/4 cup mirin (Chinese cooking wine)
2 tablespoons bean sauce
2 tablespoons hoisin sauce
2 tablespoons tamari
1 tablespoon rice vinegar
1/2 teaspoon Chinese chili sauce
1 lb chinese noodles, cooked
1/4 cup fresh cilantro, minced (optional)


Heat vegetable oil and sesame oil in a large saucepan.
Add onion, garlic and ginger and sauté over medium heat 5 minutes.
Add zucchini, mushrooms and eggplant and sauté 8 to 10 minutes until vegetables soften.
Stir in remaining ingredients and bring to a boil.
Reduce heat and continue cooking, uncovered, 15 to 20 minutes until vegetables are tender.
Serve over Chinese noodles.
Garnish with fresh cilantro, if desired.

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