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.