Wow - thanks for all of the compliments and comments on the "Behind the Apron" roundup. It was so much fun putting it all together, and it was lovely to have a chance to see who's behind some of my favorite food blogs, as well as some new ones.
Much like last week's "Clean out your fridge" Vegetable Soup, this is a perfect way to use up all of the week's leftover vegetables. I started this much like I did the soup - by digging out all of the veggies that were left in the crisper. Although I've put down what vegetables I've used, I'm confident you can use whatever veggies you have on hand.
The sauce is somewhat spicy, due to the addition of the chili garlic sauce. If you're heat sensitive, I'd cut back a tad on the amount added. On the 28 Cooks' heat scale, this rates about a 3 out of 5.
2 c eggplant, diced
1 c carrots, diced
1 c celery, diced
1 c green pepper, diced
1/2 c scallions, white part only, diced
2 tbsp soy sauce
2 tbsp oyster sauce
1 tsp chili-garlic sauce
1/2 tsp ginger, minced
1 tbsp warm water
1/2 tsp cornstarch, dissolved in 1 tbsp water
Saute vegetables in small amounts of sesame oil in a wok over high heat until done to desired texture. (I did the vegetables that take the longest to cook, such as carrots, celery, and green pepper, in the wok together. I then placed them in a covered dish while I did the softer vegetables) Combine soy sauce, oyster sauce, chili-garlic sauce, ginger, and 1 tbsp warm water in small bowl. Add to wok, and stir until it comes to a boil. Add cornstarch dissolved in water to wok, and stir for a few seconds until sauce starts to thicken. Remove from heat, add vegetables, and stir well to combine. Serve over rice or couscous.