MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Japanese Eggplant With Haricots Verts & Thai Red Curry Paste
 Categories: Vegetables, Thai, Curry, Japanese
      Yield: 4 Servings
 
    1/4 c  Peanut oil
      3 sm Japanese eggplants; unpeeled
           - cut in 3x1/2" trips
      5 oz Haricots verts; trimmed
      4 ts Garlic; minced
      2 ts Fresh ginger; peeled, minced
      2 ts Yellow miso; mixed with:
    1/3 c  Water
      1 tb Soy sauce
      1 ts Thai red curry paste
 
  Heat oil in wok or heavy large skillet over high heat until hot.
  Add eggplant strips and toss to coat with oil. Stir-fry until
  eggplant strips begin to brown, about 2 minutes. Add haricots
  verts and stir-fry until eggplant strips are tender and haricots
  verts are crisp-tender, about 1 minute. Add garlic and ginger and
  stir-fry 10 seconds. Add miso mixture, soy sauce and curry paste
  and stir until liquids thicken, about 30 seconds. Transfer to
  bowl and serve.
  
  Restaurant: Pacific Time, Miami, FL

  Recipe by Bon Appetit, Sep 1997

  From: Barb Price at Possum Kingdom

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