Stir-Fried Vegetables with Ravioli

Tofu-filled ravioli are reminiscent of little dumplings in this veggie stir-fry. Using hoisin sauce to finish the dish adds a tasty glaze and just the right flavor kick to the mild ravioli.

Serves: 4 to 6

Sauce:

  • 1 1/2 tablespoons cornstarch
  • 2 tablespoons reduced-sodium soy sauce
  • 1 to 2 teaspoons minced fresh or jarred ginger, to taste
  • 2 teaspoons lime juice
  • 2 teaspoons natural granulated sugar

  • One 13-ounce package frozen tofu-filled ravioli
  • 3/4 cup frozen edamame
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 3 cups bite-sized broccoli florets
  • 1 long Japanese eggplant or 2 tiny eggplants
  • 1 cup slender baby carrots
  • 8 to 10 ounces crimini or baby bella mushrooms,
    or 4 ounces fresh shiitakes, cleaned, stemmed, and sliced
  • 1/4 cup hoisin sauce

Dissolve the cornstarch in a little water, then add enough additional water to make one cup. In a large measuring cup or small mixing bowl, add the remaining sauce ingredients, stir together, and set aside.

Bring plenty of water to a boil in a large saucepan or small soup pot. Stir in the ravioli and edamame, then simmer steadily for 6 to 8 minutes, or until just tender. Drain.

Meanwhile, heat the oil in a stir-fry pan. Add the garlic and sauté over low heat until golden.

In the following order, add eggplant, broccoli, carrots, mushrooms, and about 1/2 cup water. Cover and steam for 5 minutes, then lift the lid and stir. Continue to cook, uncovered, until the vegetables are tender-crisp, about 3 to 4 minutes longer.

Gently stir in the cooked ravioli and edamame, followed by the sauce. Cook for a minute or so longer, until the sauce has thickened. Season with hoisin sauce or additional soy sauce, then serve at once.

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