3/8 cup chili paste
1 Tbsp. fresh ginger, minced
1 cup soy sauce
¾ cup rice wine vinegar
3/8 cup sesame oil
¾ tsp. garlic, minced
¼ cup sugar
1 cup peanut oil
3 ¼ cups red peppers, 1 inch dice
3 ¾ cups green peppers, 1 inch dice
1 ¼ cups yellow peppers, 1 inch dice
21 cups eggplant, 1 inch cubes
12 ½ cups bok choy, 1 inch dice
1 ½ cups green onions, ½ inch chopped
3 cups water
5/8 cup sherry
1 tsp. salt
3 Tbsps. arrowroot
6 Tbsps. waterDIRECTIONS:1. For sauce: Combine first seven ingredients, mixing well, reserve.
2. In a large skillet heat the peanut oil. Sauté red, green and yellow peppers until al dente.
3. Add the eggplant, bok choy and green onions and sauté briefly.
4. Add the chili sauce mixture, 3 cups of water, sherry and salt.
Bring to a boil; then reduce to a simmer. Cook until eggplant is just tender.
5. Combine arrowroot and remaining water (6 Tbsps.) and add to the vegetable mix stirring constantly until the sauce is thick and smooth. Serve hot with steamed rice.NUTRITIONAL INFORMATION: Calories 130 (66% from fat ); Fat 10g (sat. 2g); Protein 2g; Carbohydrates 10g; Sodium 670mg; Cholesterol 0mg; Fiber 3g
SERVINGS:32 6-oz. servingsFrom:Gary Marquardt, Executive Chef University of Michigan, Test Kitchen Ann Arbor, MI