Szechuan Eggplant and Squash

Total Time
15mins
Prep 5 mins
Cook 10 mins

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

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!

Reviews

(1)
Most Helpful

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.

Elmotoo September 14, 2007

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