Eggplant, Roasted Walnut, and Asparagus Stir-Fry with Udon Noodles

We serve this stir-fry year-round, using asparagus in the spring and broccoli in the winter. Making the full-flavored broth ahead of time and refrigerating it makes this a quick meal to prepare. We often serve it with rice or rice noodles instead of udon noodles.
Udon noodles, a flat noodle made with wheat and occasionally rice flour, are available at natural food stores and Asian food markets.

SERVES: 4

INGREDIENTS:

BROTH

• 2 cups water
• 1/3 cup mirin
• 7 cloves garlic, chopped
• 2 tablespoons minced ginger root
• 1 carrot, peeled and sliced
• 2 bay leaves
• 1/4 teaspoon ground anise (or a few whole star anise)
• 1/4 teaspoon salt
• 1 to 2 chilies
• 1 teaspoon black peppercorns
• 2 tablespoons tamari or soy sauce
• 1 tablespoon barley malt (optional )

STIR-FRY

• 2 cloves garlic, minced
• 2 large carrots, julienned
• 1 sweet bell pepper, julienned
• 2 bunches of scallions, cut into 1 to 2’inch pieces
• 1 cup snow peas, cleaned and deveined
• 1/2 pound asparagus or broccoli, cut into 1  to 2 inch pieces (enough for 1 cup)
• 1/2 cup roasted walnut halves
• 1/2 pound udon noodles
• 1 medium eggplant, cut into 1 to 1 1/2 inch cubes
• 1 egg
• cornstarch or arrowroot for rolling eggplant
• vegetable oil, enough for 1/2 inch in bottom of pan
• 1 tablespoon cornstarch or arrowroot
• 1 cup Broth
• 2 tablespoons toasted sesame oil
• 1 heaping tablespoon peeled and chopped ginger root

INSTRUCTIONS:

FOR BROTH

1. Prepare the Broth first. Combine all the ingredients in a saucepan except the tamari or soy sauce and barley malt.
2.  Let simmer for 30 minutes, covered. The Broth is done when the spices and flavorings are well blended.
3.  Strain the finished Broth through a fine sieve. Add the tamari or soy sauce and barley malt. Makes 1 cup.

FOR STIR-FRY

1.  Prepare the vegetables. Roast the walnut halves.
2.  Put water on to boil for noodles. Put noodles into boiling water 1 or 2 minutes before starting to stir-fry the vegetables. The noodles will cook in 8 to 10 minutes. When the udon noodles are cooked, remove them from the heat and drain them well. Set aside until ready to serve.
3.  In a medium mixing bowl, beat the egg. Dip the eggplant cubes in the beaten egg, and then roll them in cornstarch.
4.  Deep-fry eggplant cubes in Vi inch hot vegetable oil until browned and tender. Set aside on a paper towel.
5.  Dissolve 1 tablespoon cornstarch or arrowroot in 1/4 cup of the Broth.
6.  Heat the toasted sesame oil in the wok so that it is extremely hot. While stir-frying use a medium-high heat.
7.  Stir-fry the carrots, sweet pepper, and asparagus first. When they are partially cooked (in about 2 minutes), add the chopped ginger, garlic, and scallions. Stir-fry another 2 minutes.
8.  When all of the vegetables are on the verge of being done, add the Broth. When the Broth is hot, stir in the cornstarch that was dissolved in 1/4 cup Broth.
9.  Add the eggplant, walnuts, and pea pods. Stir until the vegetables are coated with sauce. Cover the wok and let the Broth thicken and the vegetables cook for 1 more minute.
10.  Turn off the heat and serve immediately. Pile udon noodles on each plate and ladle vegetables and Broth onto the noodles.