Wok Stew

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
4 to 6 servings

Ingredients
  • 2 to 3 ounces olive oil
  • 1 medium to large eggplant, cubed
  • 1 large onion, diced
  • 1/4 pound asparagus, cut into 1-inch pieces
  • 6 leaves Napa cabbage, chopped
  • 1 basket cherry tomatoes, sliced in half
  • 1/2 pound yucca, peeled and cut into 1/4-inch pieces, roasted (400 degrees 20 to 30 minutes, or until brown and tender)
  • Oregano
  • Sage
  • Thyme
  • Salt and pepper to taste
  • Round mini-loaves of bread
Directions
  • 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.


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