This is a healthy, easy stir-fry. I adapted the recipe from something out of Vegetarian Times. The recipe called for only eggplant, onions, and tomato, but I had a bunch of vegetables from the Farmer’s Mkt so I just threw it all together. You could really use any mix of vegetables.
- One eggplant, cubed
- One small red onion, sliced
- 3 plum tomatoes, cubed
- One zucchini, cubed
- One squash, cubed
- 3 tbsp. dark brown sugar
- 1 lime, juiced
- 2 tbsp. soy sauce
- 2 tsp. chile-garlic sauce
- Bean sprouts
- Chopped fresh mint
Heat oil in wok over high heat. Add all vegetables except tomatoes and bean sprouts. Stir. Add about 1 tbsp. water. Stir fry for 10 minutes. If you have a cover, place over the wok for a minute or two and this will help steam the vegetables. Otherwise, just continue to stir-fry until cooked. When veggies are soft, add tomatoes, brown sugar, soy sauce, lime juice, chile-garlic sauce. Cook a few minutes more. Add bean sprouts, cook another minute and then serve with mint and lime slices as garnish. Serve alone or over rice.
The Quick & Dirty Kitchen 