Garlic Eggplant, Green Beans and Tofu over Jasmine Rice, Glazed Maroon Carrots in Sake, Napa Cabbage with Shiitake Mushrooms
Garlic Eggplant, Green Beans and Tofu over Jasmine Rice
Glazed Maroon Carrots in Sake
Napa Cabbage with Shiitake Mushrooms
We used to make this garlic eggplant dish once a week when we started eating vegetarian (20 something years ago?!) -- because it was quick, easy and we really needed lots of those types of dishes ;) Tonight we also added the green beans and tofu because the sauce (garlic, hoisin, sherry, veg stock, pepper) works well with all of those ingredients.
We also scored some beautiful carrots, which were braised simply, and finished with a sake glaze.
The napa cabbage needed to move, so it was cut into long noodle-like strips and stir-fried with sesame oil and paired with the stir-fried shiitake mushrooms.