Vegetable Hot Pot
Grilled Sesame Asparagus
The Hot Pot is your standard "stir-fried vegetables braised in brown sauce" with garlic, ginger, tamari, water and cornstarch used as a thickener. The veggies were carrot, red bell pepper, baby corn, shiitake mushrooms along with tofu. We made mini-rice balls in the deep fryer as sort of dumplings, floating on top of the sauce.
The eggplant was wicked hot -- tamari, agave, sriracha, rice wine vinegar combined and the sauce poured over the stir-fried eggplant pieces and reduced until thickened.
The asparagus was blanched and marinated with sesame oil/tamari and then grilled.