Thai-Style, Spicy Eggplant-Mushroom Sauce
| Yield: | 1 Servings |
| Categories: | Fat-Free, Thai |
| 1/2 | lb | Mushrooms |
| 1 | md | Shallot |
| 2 | md | Garlic cloves |
| 1/2 | ts | 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 stems (originally this was peas) |
| 1/2 | c | Fresh basil leaves |
| 2 | ts | Sugar |
| 1/2 | ts | Plum sauce |
| 1/2 | ts | Ginger |
| 1/4 | c | Veggie stock |
| 2 | 3 drops toasted sesame oil | |
| 2 | ts | Tapioca flour (see note) |
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