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
- 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.