Any firm vegetable, cut into small pieces, can be used. Cook over charcoal if you can, or under the broiler if that's not possible. Store extra sauce in the fridge, it keeps well and can also be used to baste whole vegetables baked in the oven or to accompany sauteed vegetables. From Lesley Downer's "Japanese Vegetarian Cooking", 1986.
Rating: 0 Created: Jan 20, 2014 3:04:35 PM |
from Food.com: Asian Recipes http://ift.tt/Kx4YRo
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