Asian Vegetables With Tofu And Coconut Milk - cooking recipe

Ingredients

8 small broccoli florets
8 small cauliflower
1 tablespoon sesame oil
2 garlic cloves, minced
12 pieces canned baby corn, drained
8 snow peas, string removed
6 large shiitake mushrooms, steamed, caps sliced
1 small Chinese eggplants or 1 small Japanese eggplant, quartered lengthwise, cut crosswise into 1-inch pieces
3/4 cup unsweetened coconut milk
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 baked teriyaki-seasoned tofu, 2-inch square cut into 1x1/2x1/4-inch pieces
1 baby bok choy, quartered lengthwise
1 green onion, cut into 1-inch pieces

Preparation

Blanch broccoli and cauliflower in pot of boiling salted water for 1 minute.
Drain and set aside.
Heat oil in large nonstick skillet over medium-high heat.
Add garlic and stir 30 seconds.
Add broccoli, cauliflower, corn, snow peas, mushroom and eggplant.
Cover and cook until vegetables are almost tender, stirring occasionally for about 4 minutes.
Mix in coconut milk, soy sauce and oyster sauce.
Add tofu, bok choy and green onion.
Cover and cook until vegetables are just tender and coated with sauce for about 2 minutes longer.
Sprinkle with pepper.
Transfer vegetables to large bowl and serve immediately.