Vegetable Stir-Fry

Vegetable Stir-Fry
Servings: 4 Prep 15 mins Cook 10 mins

Ingredients

  • 2/3 cup beef broth
  • 1/4 cup red-wine vinegar
  • 1/4 cup light soy sauce
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons dark Asian sesame oil
  • 4 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1 tablespoon oil
  • 3 Japanese eggplants, quartered lengthwise
  • 3 green onions, cut in 3-inch pieces
  • 16 ounces firm tofu, drained and cut into chunks
  • 8 radishes, halved

Make It

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

2. 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.

3. 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 broth-garlic mixture. Stir gently over high heat until sauce boils and thickens. Serve immediately.