Szechuan Eggplant and Squash

READY IN: 15mins
Recipe by cjbamboo

A spicy, tangy, delicious, healthy, single serving recipe. I rarely use the exact measurements and it always turns out!

Top Review by Elmotoo

This was ok. I don't do well with soft veggies so I didn't cook it very long. I *should* have put the squash in first. It was a bit hot for the kids. I like the flavor combination; I think I would like this better as a stir fry with the (reduced) sauce added at the end. Made for PAC 9/07.

Ingredients Nutrition

Directions

  1. Combine garlic, ginger, broth, soy sauce, rice vinegar, Splenda, and chili sauce in wok or fry pan.
  2. Bring to a boil over medium-high heat.
  3. Add eggplant and squash and cook/saute for 5 minutes or until liquid is mostly absorbed (this is a mushy, soft dish!).
  4. Reduce heat to low and add tomato.
  5. Saute for 1 minute to warm tomato.
  6. Serve and enjoy!

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