Recipe - Charlotte Of Asian Ratatouille (Hl)

1 Zucchini; (brunoise)
1 Yellow squash; (brunoise)
1 Eggplant; (brunoise)
1 Red and green pepper;
(brunoise)
One fourth teaspoon Ginger
One fourth teaspoon Garlic
1 teaspoon Soy sauce
1 teaspoon Oyster sauce
7 Piecees asparagus; (up to 9)
1 Sprig chive

Saute vegetables with ginger and garlic until crisp. Add soy sauce and
oyster sauce.

Place ring mold in center of plate. Cut asparagus in half lengthwise and
mold to the insides of ring mold. Add Asian Ratatouille. Tie with chives.

Yield: 1 serving

Nutritional information: 221 calories, 2 grams of fat.

Recipe courtesy of Chef Mark Tsuchiyama, Sheraton Maui

Recipe by: RECIPE FOR HEALTH SHOW #RHI227

Posted to MCRecipe Digest V1 #843 by 4paws@netrax.net (ShermeyerGail) on
Oct 13, 1997