Laotian Mixed Vegetable Stir-Fry 

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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.

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