Asian Veggie Stew
- 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
- In pan heat 1 tsp oil. Fry eggplant and okra for 2-3 minutes; set aside.
- Heat remaining oil and fry squash 3-4 minutes.
- Add broth and remaining ingredients; simmer for 3 minutes.
- Return okra and eggplant and simmer another 3-4 minutes until tender.
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RECIPE SUBMITTED BY
i live mississauga ontairo
i go to high school and im goin to collage to become a chef
my hobbies to cook, workout,work,computer and hing out with my friends
im the best at makein lattees and sushi
i cook all the meals for my family