Title: Sweet and Sour Vegetable Stew
Categories: None
Yield: 1 Servings

2 Teasp olive oil
2 Cloves garlic, finely
-chopped
1 tb Chopped fresh ginger root
3 lg Leeks, trimmed and thickly
-sliced
2 Carrots, sliced 1/2 inch
-thick
1 Bulb fennel, trimmed and cut
-into large chunks
2 Potatoes, peeled and cut
-into chunks
2 Sweet potatoes, peeled and
-cut into and chunks
1 lb Butternut squash, peeled and
-cut into chunks
1/4 c Rice vinegar or cider
-vinegar
1/4 c Honey
1 Teasp hot chili paste (I use
-Panda brand)
1 Teasp five-spice powder
-(curry powder can
-substitute)
1 cn (28 oz) tomatoes, pureed
-with juices
2 Ears corn, cut in half
-lengthwise and then in 1
-inch pieces (I just throw
-in some kernels, about 1/2
-cup)
1 cn (19 oz) chickpeas, rinsed
-and drained or 2 cups
-cooked chickpeas
1 Teasp sesame oil
1/4 c Chopped fresh cilantro or
-parsley
1/4 c Chopped fresh basil

This recipe is very good, also very unusual, I've never seen another
similar. It's based on a dish by Mark McEwen from North 44 , supposed to be
one of Toronto's best reastaurants. I've never been there. Alexandra??
Jennifer??

1) Heat olive oil in Dutch oven. Add garlic, ginger, leeks, cook gently
until leeks wilt. Add a little water if pan appears dry.

2) Add carrots, fennel, potatoes, sweet potatoes, and squash. Combine well
and cook about 20 minutes.

3) Add vinegar, honey, chili paste, and five-spice powder. Bring to a boil.

4) Add tomatoes, corn and chickpeas. Cook for 10-15 minutes longer,
uncovered, until thick and stew-like.

5) Add sesame oil, cilantro and basil. Taste and adjust seasonings if
necessary.

Serves 6-8.

>From Bonnie Stern's Simply HeartSmart Cooking.

Posted to FOODWINE Digest 4 November 96

Date: Mon, 4 Nov 1996 20:52:16 -0500

From: Leslie Duncan