Spicy Summer Squash Stir-Fry
Delicious, veg-forward dinner on the table in 20 minutes? Yes, please.
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Credit: Greg DuPree
Recipe Summary
Here's proof that a vegetarian stir fry can be just as filling and delicious as a meat-based one. The dish riffs off Kung Pao, thanks to a cornstarch-soy sauce that thickens around the crisp summer vegetables. The mix of summer squash and eggplant is delicious and hearty, while spicy red jalapeño brings heat. For a family friendly version, you can leave the jalapeño and chili flakes out and then add to taste. Pro tip: Stick to the suggested method of searing the veg in batches. This ensures tender, golden-brown pieces rather than soggy, steamed ones that happen as a result of a crowded pan.
Ingredients
Directions
Nutrition Facts
Per Serving:
452 calories; fat 20g; sodium 634mg; carbohydrates 58g; dietary fiber 9g; protein 13g; sugars 13g; saturated fat 3g.