Recipe courtesy of Curtis Aikens
Save Recipe Print
35 min
10 min
25 min
4 to 6 servings



In wok, saute eggplant and onion for approximately 4 minutes. Add asparagus and cabbage and cook 4 minutes more. Finally, add tomatoes, yucca, oregano, sage, thyme and salt and pepper, to taste. Cover and simmer 10 to 15 minutes.

Hollow out centers of mini loaves. Serve stew inside hollowed-out loaves. Garnish with bread from inside the loaves.

Trending Videos 6 Videos

Get the recipe

Mac-O-Lantern and Cheese Bowls 00:56

Scare up a delicious dinner with these mac and cheese-stuffed bell peppers.


Wok Made Rice

Recipe courtesy of Food Network Kitchen

Spicy Wok-Seared Shrimp

Recipe courtesy of Robin Miller

Whole Dungeness Wok Fried Crab

Recipe courtesy of Tom Douglas

Wok Fried Ahi Poke Salad

Wok Sauteed Mushrooms and Tofu

Recipe courtesy of Martin Yan

Wok-Fired Okra Sambal

Recipe courtesy of Straits Restaurant

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.