Asian Vegetables with Tofu and Coconut Milk

• 8 small broccoli florets
• 8 small cauliflower florets
• 1 tablespoon oriental sesame oil
• 2 large garlic cloves, minced
• 12 pieces canned baby corn, drained
• 8 snow peas, strings removed
• 6 large shiitake mushrooms (about 4 ounces), stemmed, caps sliced
• 1 small Chinese or Japanese eggplant, quartered lengthwise, cut crosswise into 1-inch pieces
• 3/4 cup canned unsweetened coconut milk*
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce or vegetarian oyster sauce
• 1 2-inch square baked teriyaki-seasoned tofu, cut into 1x1/2x1/4-inch pieces
• 1 baby bok choy, quartered lengthwise
• 1 green onion, cut into 1-inch pieces

1. Blanch broccoli and cauliflower in pot of boiling salted water 1 minute.
2. Drain and set aside.
3. Heat oil in large nonstick skillet over medium-high heat.
4. Add garlic and stir 30 seconds.
5. Add broccoli, cauliflower, corn, snow peas, mushrooms, and eggplant.
6. Cover and cook until vegetables are almost tender, stirring occasionally, about 4 minutes.
7. Mix in coconut milk, soy sauce, and oyster sauce.
8. Add tofu, bok choy, and green onion.
9. Cover and cook until vegetables are just tender and coated with sauce, about 2 minutes longer.
10. Sprinkle with pepper.
11. Transfer vegetables to large bowl and serve immediately.
12. Available at Asian markets and in the Asian foods section of most supermarkets.

broccoli florets, cauliflower, sesame oil, garlic, baby corn, snow peas, shiitake mushrooms, chinese, coconut milk, soy sauce, oyster sauce, choy, green onion

Taken from www.epicurious.com/recipes/food/views/asian-vegetables-with-tofu-and-coconut-milk-105542 (may not work)