Ravioli with Stir-Fried Vegetables

Name: Ravioli with Stir-Fried Vegetables
Yield: 4 to 6 servings
Ingredients: 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 garlic cloves, minced; 1 long Japanese eggplant or 2 tiny eggplants; 3 cups bite-size broccoli florets; 1 cup slender baby carrots; 8 to 10 ounces cremini or baby bella mushrooms or 4 ounces shiitakes, stemmed and sliced; 1/4 cup hoisin sauce, or additional soy sauce to taste

January 24, 2012

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 notes

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