Asian Veggie Stew

Submitted by nikki ciciretto

"Quick and simple stew enjoyed steaming hot or at room temperature."

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 3-4

ingredients

• 2 teaspoons vegetable oil
• 1 eggplant, cubbed
• 6 okra pods, trimmed
• 1⁄4 lb butternut squash, cubed
• 1⁄2 cup chicken broth
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 1⁄2 teaspoon salt
• pepper
• 1⁄2 teaspoon white sugar

directions

1. In pan heat 1 tsp oil. Fry eggplant and okra for 2-3 minutes; set aside.
2. Heat remaining oil and fry squash 3-4 minutes.
3. Add broth and remaining ingredients; simmer for 3 minutes.
4. Return okra and eggplant and simmer another 3-4 minutes until tender.