Asian Veggie Stew

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

• Ready In: 30 mins
• 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.