Quick Side Asian

Asian ratatouille

Name: Asian ratatouille
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Cuisine: /asian, /asian recipes
Ingredients: 300ml vegetable stock; 3 tablespoons Chinese rice wine (shaohsing) (see note); 3 tablespoons oyster sauce; 1 tablespoon hoisin sauce; 1 tablespoon soy sauce; 3 tablespoons tomato sauce (ketchup); 3 teaspoons sesame oil; 1 onion, chopped; 1 eggplant, cut into 2cm cubes; 4 garlic cloves, crushed; 1 red capsicum, roughly chopped; 100g fresh shiitake mushrooms (see note), sliced; 230g can bamboo shoots, drained; Sliced spring onion, to serve

Rate now

15m

10m

Jump to recipe

Recreate sensational Asian flavours in a flash with this fresh vegetable side dish.

300ml vegetable stock
3 tablespoons Chinese rice wine (shaohsing) (see note)
3 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon soy sauce
3 tablespoons tomato sauce (ketchup)
3 teaspoons sesame oil
1 onion, chopped
1 eggplant, cut into 2cm cubes
4 garlic cloves, crushed
1 red capsicum, roughly chopped
100g fresh shiitake mushrooms (see note), sliced
230g can bamboo shoots, drained
Sliced spring onion, to serve

Method

1.

Combine the vegetable stock, wine and sauces in a bowl, then set aside.
2.

Heat the sesame oil in a wok over medium-high heat. When hot, add onion and eggplant, and stir-fry for 3-4 minutes until starting to soften. Add the garlic and capsicum, and stir-fry for a further 1 minute. Add the mushrooms, bamboo shoots and sauce mixture, and cook for 2-3 minutes until vegetables are tender and sauce is thick and syrupy. Serve warm or cold, topped with spring onion.

Rate now