Food Recipes Spicy Summer Squash Stir-Fry Delicious, veg-forward dinner on the table in 20 minutes? Yes, please. By Ali Ramee Ali Ramee Ali Ramee has been developing and testing recipes for nearly a decade. Highlights: *Started out as a kitchen intern on America's Test Kitchen *Spent over two years as a line cook at Petit Crenn and FLOUR + WATER LLC *Spent two years as a sous chef and food stylist at Sun Basket *Is now a recipe tester at Meredith Real Simple's Editorial Guidelines Updated on September 4, 2022 Print Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 20 mins Total Time: 20 mins Servings: 4 Jump to Nutrition Facts 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. Ingredients .50 teaspoon cornstarch 2 tablespoons soy sauce or tamari 1 tablespoon unseasoned rice vinegar 3 tablespoons canola oil, divided 1 pound mixed summer squash, cut into ½-in. half-moons 2 Japanese eggplant, cut into ½-in. half-moons (3 cups) 6 scallions, white parts cut into 2-in. pieces (⅓ cup), greens thinly sliced (¼ cup) 1 red jalapeño, thinly sliced .50 cup roasted unsalted peanuts 3 cloves garlic, finely chopped 1 teaspoon crushed red pepper 3 cups cooked white rice Directions Whisk cornstarch, soy sauce, vinegar, and 1 Tbsp. water in a bowl until smooth; set aside. Heat 1 tablespoon oil in a large skillet over medium-high. Add squash; cook, stirring often, until browned, about 4 minutes. Transfer to a large bowl. Add 1 tablespoon oil and eggplant to skillet; cook, stirring often, until lightly browned, 2 to 3 minutes. Transfer to bowl with squash. Add remaining 1 tablespoon oil, scallion whites, and jalapeño to skillet; cook, stirring often, until charred, about 1 minute. Add peanuts, garlic, and crushed red pepper; cook until garlic is fragrant, about 30 seconds. Return all vegetables to skillet. Add cornstarch mixture; cook, stirring constantly, until sauce thickens slightly and coats vegetables, about 2 minutes. Serve with rice and top with scallion greens. Print Nutrition Facts (per serving) 452 Calories 20g Fat 58g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 452 % Daily Value * Total Fat 20g 26% Saturated Fat 3g 15% Sodium 634mg 28% Total Carbohydrate 58g 21% Dietary Fiber 9g 32% Total Sugars 13g Protein 13g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.