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Receta Asparagus And Sauteed Vegetable Salad
by Global Cookbook

Asparagus And Sauteed Vegetable Salad
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  Raciónes: 4

Ingredientes

  • 1 head iceberg lettuce shredded
  • 1/4 c. extra virgin olive oil
  • 3 x garlic cloves chopped
  • 1 Tbsp. grated gingerroot
  • 1/2 x red bell pepper diced
  • 1/2 x yellow bell pepper diced
  • 1/2 lb tofu
  • 1/2 lb eggplant cubed
  • 1/4 c. dry white wine
  • 1/4 c. Super Stock (see recipe)
  • 1 lb asparagus cut into 1" pcs, and steamed about 4 to 5 min
  • 2 Tbsp. fresh parsley

Direcciones

  1. Arrange the lettuce on a large platter. Heat half the oil in a saucepan and add in the garlic, ginger, peppers and tofu. Cover and cook 4 min. Add in the remaining oil and eggplant. Cook, uncovered, an additional 3 min.
  2. Add in the white wine and stock. Stir with a wooden spoon till the liquid is reduced, about 3 to 5 min. Fold in the asparagus and parsley. Serve on the iceberg lettuce.
  3. This recipe yields 4 servings.