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Using ingredient asparagus stems
Thai-style, Spicy Eggplant-mushroom Sauce
3
drops sesame oil (toasted)
2
garlic (cloves)
1
shallot
1
bell pepper (red)
1/4
mushrooms
450
gr
eggplant
350
ml
rice milk
90
gr
asparagus stems (chopped)
80
gr
mushrooms
60
ml
veggie stock