Recipe for Oriental Vegetables with Tofu and Coconut Milk 
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Yield:
2
Ingredients:
Amount Ingredient
8 sm broccoli florets
8 sm cauliflower florets
1 tbl oriental sesame oil
2 lrg garlic cloves minced
12 x pieces canned baby corn drained
8 x snow peas strings removed
6 lrg shiitake mushrooms - (abt 4 oz) stemmed, caps sliced
1 sm Chinese or Japanese eggplant quartered longwise,
and cut crosswise into 1" pieces
3/4 cup canned unsweetened coconut milk
(available at Asian markets)
2 tbl soy sauce
1 tbl oyster sauce or vegetarian oyster sauce
(available at Asian markets)
1 sqr baked teriyaki-seasoned tofu - (2" by 2") cut into 1"
by 1/2" by 1/4" pieces
1 x baby bok choy quartered lengthwise
1 x green onion cut into 1" pieces
Instructions:
Instructions: Blanch broccoli and cauliflower in pot of boiling salted water 1 minute. Drain and set aside.

Heat oil in large nonstick skillet over medium-high heat. Add garlic and stir 30 seconds. Add broccoli, cauliflower, corn, snow peas, mushrooms, and eggplant. Cover and cook until vegetables are almost tender, stirring occasionally, about 4 minutes.

Mix in coconut milk, soy sauce, and oyster sauce. Add tofu, bok choy, and green onion. Cover and cook until vegetables are just tender and coated with sauce, about 2 minutes longer. Sprinkle with pepper. Transfer vegetables to large bowl and serve immediately.

This recipe yields 2 main-course or 4 side-dish servings.

Comments: This meatless dish can do double duty as a main course or a side dish.

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