Szechuan Eggplant and Squash

Recipe by cjbamboo
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 15mins
SERVES: 1
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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