Award-winning author Martha Rose Shulman brings her international cooking expertise to this new book of vegetarian recipes from the world’s best-loved cuisines.
Each dish is characterized by its unique combination of spices the ingredients that have for centuries given ethnic food its distinctive allure.
Chosen for spring-like ingredients, try this delicious vegetable dish:
½ pound snow peas, trimmed
4 tablespoons hatcho miso
3 tablespoons water
1 tablespoon mild-flavored honey
1 teaspoon sesame oil
1 medium-szed eggplant, peeled and diced small
2 tablespoons safflower or vegetable oil
2 cloves garlic, minced or grated fresh ginger
8 green onions, both white part and green, sliced
½ teaspoon hot red pepper flakes, or 1 small dried red pepper, crumbled, seeds removed
1. Steam the peas for 5 to 10 minutes, to taste. Refresh under cold water and set aside.
2. In a small bowl mix together the miso, water, honey, and sesame oil. SEt aside.
3. Heat the oil in a wok or a large, heavy-bottomed frying pan and add the eggplant. Saute for 5 minutes, stirring. Add the garlic and ginger and saute another 10 minutes, stirring. Add the miso mixture and continue to stir-fry for another 3 to 5 minutes, then add the onions and papper flakes or crumbled pepper and cook, stirring, until the onions and eggplant are tender. If necessasry, add a little more oil or 2 to 3 tablespoons water. Add the snow peas, toss together well, head through, and serve over hot, cooked grains.
Adapted from The Spice of Vegetarian Cooking, by Martha Rose Shulman. Copyright (c) 1991 by Martha Rose Shulman. Reprinted by permission of Healing Arts Press.
Adapted from The Spice of Vegetarian Cooking, by Martha Rose Shulman.