🫙 From the Spice Rack
Thai-Style, Spicy Eggplant-Mushroom Sauce
1/2 lb Mushrooms 1 md Shallot 2 md Garlic cloves 1/2 t 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 ...
maineasy
Ingredients8 items
Ingredients
- 1/2lbmushrooms
- 1md shallot
- 2md garlic cloves
- 1/2t hunan style red chili paste
- 11/2 c rice milk or milk
- 1md red bell pepper
- 1/2c chopped asparagus stems
- 2t sugar
Directions
- 1
1/2 lb Mushrooms 1 md Shallot 2 md Garlic cloves 1/2 t Hunan style red chili paste 1 1/2 c Rice milk or milk -substitute 1 lb Eggplant 1 md
- 2
quarter mushrooms, dice eggplant into 1-inch cubes and slice red bell pepper into long strips
- 3
In a large frying pan, on medium head add stock and mushrooms
- 4
Simmer for 5 minutes or until mushrooms are tender and brown
- 5
Remove mushrooms and set aside
- 6
In remaining stock add shallot and garlic, sautee for 1-2 minutes
- 7
Add chili paste and milk
- 8
Bring mixture to a boil then reduce heat and simmer on low for 5 minutes, stirring often