Sweet and Sour Thai Vegetables Recipes

Ingredients :

2 tsp toasted sesame oil

5 cloves garlic, minced

1 Japanese eggplant, cut into 1/2 inch thick slices

1 red bell pepper, cut into 1 inch strips

1 green bell pepper, cut into 1 inch strips

2 cup mushrooms, thickly sliced

1 red chili pepper, finely chopped

1/4 cup tomato sauce

2 tbsp seasoned rice vinegar

1/4 cup Swanson's Vegetable Broth

2 tbsp Sucanat

1/2 tsp salt

2 tbsp cornstarch

Chopped cilantro, for garnish

3 cups cooked Brown Rice for serving

Method :

Heat the oil in a large skillet and saute the garlic for 2-3 minutes. Add the eggplant, peppers, and mushrooms, along with the red chili pepper, tomato sauce, vinegar, vegetable broth, Sucanat, and salt. Cook until the eggplant is just tender, 5-8 minutes.

In a small bowl, whisk the cornstarch and 1/2 cup of water together until smooth. Add to the vegetable mixture and cook until the sauce is thickened. Sprinkle with chopped cilantro. Serve with cooked Brown Rice.

Serves 4     

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