Kare Kare
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  1. 3 tablespoons vegetable oil
  2. 1 yellow onion, chopped
  3. 6 cloves garlic, crushed and minced
  4. 3 ripe tomatoes, diced
  5. 1 tbsp miso paste
  6. 1 tsp turmeric
  7. 1 cup crunchy peanut butter
  8. 4 cups vegetable stock
  9. 3 small Asian eggplants, quartered lengthwise and cut into 2-inch pieces
  10. 20 string beans, cut into 2-inch pieces
  11. 5 bunches baby bok choy, bottoms removed, cut in half crosswise
  12. Steamed rice, for serving
  1. 1. Heat oil in a large pan over medium-high heat.
  2. 2. Sauté onion and garlic until onion is translucent and garlic has browned, about 4 minutes.
  3. 3. Add diced tomatoes and simmer until the tomatoes have cooked down, about 2 minutes.
  4. 4. Add the turmeric and stir.
  5. 5. Add peanut butter and miso paste and cook for 2 minutes.
  6. 6. Add the vegetable stock. Bring to a boil and reduce heat to medium.
  7. 7. Add eggplant and string beans. Cover and cook until tender, about 10 minutes.
  8. 8. Finally, we add the baby bok choy. Stir and cook for another 3 minutes.
  9. 9. Remove from heat and serve over steamed rice.
  1. Season to taste with soy sauce, chili powder, or lime!
Inside the Artist's Kitchen http://insidetheartistskitchen.com/blog/

Published by Kristina

Hey, I'm Kristina, I write most of the posts around here. I'm an artist, lighting designer, native Vermonter, pancake maker, bread baker, and now writer. I get far more excited about real maple syrup than anyone should.

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