-
1
In a large measuring cup or small mixing bowl, dissolve the cornstarch in a little water, then add enough water to make 1 cup.
-
2
Add the remaining sauce ingredients, stir together, and set aside.
-
3
Bring water to a boil in a large saucepan or small soup pot.
-
4
Stir in the ravioli and edamame and simmer steadily for 6 to 8 minutes, or until just tender.
-
5
Drain.
-
6
Meanwhile, heat the oil in a large stir-fry pan.
-
7
Add the garlic and saute over low heat until golden.
-
8
In the following order, layer the eggplant, broccoli, carrots, and mushrooms in the pan.
-
9
Pour in about 1/2 cup water.
-
10
Cover and steam for 5 minutes, then lift the lid and stir.
-
11
Continue to cook, uncovered, until the vegetables are tender-crisp, 3 to 4 minutes longer.
-
12
Gently stir in the ravioli and edamame, followed by the sauce.
-
13
Cook for a minute or so longer, until the sauce has thickened.
-
14
Season with hoisin sauce or additional soy sauce and serve at once.
-
15
Serve with Spinach and Red Cabbage Salad with Oranges and Almonds (page 180).
-
16
Or you might explore the possibilities for Recipe Not Required mixed greens salads (page 192).
-
17
Calories: 435
-
18
Total Fat: 14g
-
19
Protein: 22g
-
20
Carbohydrates: 62g
-
21
Fiber: 9g
-
22
Sodium: 710mg
