Title: Charlotte of asian ratatouille (hl)
 Categories: Side-sd, Veggie-sd
      Yield: 1 Servings
 
      1    Zucchini; (brunoise)
      1    Yellow squash; (brunoise)
      1    Eggplant; (brunoise)
      1    Red and green pepper;
           -(brunoise)
    1/4 ts Ginger
    1/4 ts Garlic
      1 ts Soy sauce
      1 ts Oyster sauce
      7    Piecees asparagus; (up to 9)
      1    Sprig chive
 
  Saute vegetables with ginger and garlic until crisp. Add soy sauce and
  oyster sauce.
  
  Place ring mold in center of plate. Cut asparagus in half lengthwise
  and mold to the insides of ring mold. Add Asian Ratatouille. Tie with
  chives.
  
  Yield: 1 serving
  
  Nutritional information: 221 calories, 2 grams of fat.
  
  Recipe courtesy of Chef Mark Tsuchiyama, Sheraton Maui
  
  Recipe