Charlotte of asian ratatouille (hl)
1 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | Zucchini; (brunoise) | |
1 | Yellow squash; (brunoise) | |
1 | Eggplant; (brunoise) | |
1 | Red and green pepper; (brunoise) | |
¼ | teaspoon | Ginger |
¼ | teaspoon | Garlic |
1 | teaspoon | Soy sauce |
1 | teaspoon | Oyster sauce |
7 | Piecees asparagus; (up to 9) | |
1 | Sprig chive |
Directions
Saute vegetables with ginger and garlic until crisp. Add soy sauce and oyster sauce.
Place ring mold in center of plate. Cut asparagus in half lengthwise and mold to the insides of ring mold. Add Asian Ratatouille. Tie with chives.
Yield: 1 serving
Nutritional information: 221 calories, 2 grams of fat.
Recipe courtesy of Chef Mark Tsuchiyama, Sheraton Maui Recipe by: RECIPE FOR HEALTH SHOW #RHI227 Posted to MC-Recipe Digest V1 #843 by 4paws@... (Shermeyer-Gail) on Oct 13, 1997
Related recipes
- Baked for dinner potatoes (mf)
- Beets and beet greens gratin (hl)
- Carrot puree with vanilla (mf)
- Collard greens (hl)
- Collard greens the new way (hl)
- Grilled portobello mushrooms with tomato sauce
- Italian style baked zucchini
- Lima bean puree (mf)
- Mashed potatoes with spinach and cheese
- Minted couscous (mf)
- Orange rice and peas (mf)
- Perfect steamed broccoli (mf)
- Perfect steamed rice (mf)
- Protean ratatouille (mf)
- Pureed potatoes, gold and sweet (mf)
- Saffron rice (mf)
- Steamed asparagus with roasted pepper sauce (mf)
- Strawberries into salsa into avocadoes (mf)
- Sugar snap peas (mf)
- Wild mushroom and parsley saute