Ravioli with Stir-Fried Vegetables
Here’s an offbeat way to present a stir-fry. Tofu-filled ravioli are like little dumplings in this dish. Do try to use hoisin sauce to finish the dish. It creates a nice brown glaze and adds just the right flavor kick to the mild ravioli.
Recipe information
Yield
4 to 6 servings
Ingredients
Sauce
Preparation
Step 1
In a large measuring cup or small mixing bowl, dissolve the cornstarch in a little water, then add enough water to make 1 cup. Add the remaining sauce ingredients, stir together, and set aside.
Step 2
Bring water to a boil in a large saucepan or small soup pot. Stir in the ravioli and edamame and simmer steadily for 6 to 8 minutes, or until just tender. Drain.
Step 3
Meanwhile, heat the oil in a large stir-fry pan. Add the garlic and sauté over low heat until golden.
Step 4
In the following order, layer the eggplant, broccoli, carrots, and mushrooms in the pan. Pour in 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, 3 to 4 minutes longer.
Step 5
Gently stir in the 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 and serve at once.
Menu Suggestions
Step 6
Serve with Spinach and Red Cabbage Salad with Oranges and Almonds (page 180). Or you might explore the possibilities for Recipe Not Required mixed greens salads (page 192).
nutrition information
Step 7
Calories: 435
Step 8
Total Fat: 14g
Step 9
Protein: 22g
Step 10
Carbohydrates: 62g
Step 11
Fiber: 9g
Step 12
Sodium: 710mg
