1 lb Japanese eggplant, cut into 2 inch sections salt
5 ounces long beans, trimmed, cut into 3 inch lengths
5 pieces fresh ginger, quarter sized
3 garlic cloves
1 medium onion, chopped
4 teaspoons Japanese soy sauce
1 1/2 lbs red squash 1
10 whole okra, trimmed
How to Cook:
- Saute the ginger, garlic and onions.
- Add two cups of water and all the ingredients.
- Simmer vigorously for 20 minutes. Stirring often.
- It is done when the liquid is thick and the vegetables are tender.
- Add salt if necessary.
- Remove the ginger.
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