Title: Vegetable Stir-Fry
Categories: Vegetable Vegetarian
Yield: 4 Servings

2/3	c	Beef broth
1/4	c	Red-wine vinegar
1/4	c	Light soy sauce
2	tb	Sugar
1	tb	Cornstarch
2	ts	Dark asian sesame oil
4		Cloves garlic; minced
1	ts	Ground ginger
1	tb	Oil
3		Japanese eggplants; quartered lengthwise
3		Gren onions; cut in 3" pieces
16	oz	Firm tofu; drained and chunked
8		Radishes; halved

Whisk together broth, vinegar, soy, sugar, cornstarch and sesame oil in bowl.

Stir-fry garlic and ginger in 1 teaspoon oil in nonstick skillet until softened and lightly browned, 2 minutes. Transfer garlic mixture to beef broth mixture in bowl.

Heat remaining oil in skillet. Add eggplant and green onion; stir-fry until eggplant and onion are just tender, about 8 minutes. Add tofu and radishes; add borth-garlic mixture. Stir gently over high heat until sauce obils and thickens. Serve immediately.

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Unknown Cooking Magazine

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