Japanese eggplant with haricots verts and thai red curry

 
          Japanese Eggplant With Haricots Verts And Thai Red Curry
 
 Recipe By     : Bon Appetit  September 1997
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Beans & Peas                     Bon Appetit Magazine
                 Restaurant, Inn, Tavern &  B&B   To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           peanut oil
    3      small         japanese eggplants -- unpeeled, cut into
                         -- 3-inch-long
                         -- 1/2-inch-wide strips
    5      ounces        haricots verts -- trimmed
    4      teaspoons     minced garlic
    2      teaspoons     minced peeled fresh ginger
    2      teaspoons     yellow miso -- (fermented soybean
                         -- paste), mixed with
      1/3  cup           water
    1      tablespoon    low-sodium soy sauce
    1      teaspoon      thai red curry paste
 
 Heat oil in wok or heavy large skillet over high heat until hot.  Add eggplant 
 strips and toss to coat with oil.  Stir-fry until eggplant strips begin to brow
 n, about 2 minutes.  Add haricots verts and stir-fry until eggplant strips are 
 tender and haricots verts are crisp-tender, about 1 minute.  Add garlic and gin
 ger and stir-fry 10 seconds.  Add miso mixture, soy sauce and curry paste and s
 tir until liquids thicken, about 30 seconds.  Transfer to bowl and serve.
 
 Restaurant; Pacific Time, Miami FL
 
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 Converted by MC_Buster.
 
 
 
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