Spicy Summer Squash Stir-Fry

Delicious, veg-forward dinner on the table in 20 minutes? Yes, please.

Spicy Summer Squash Stir Fry
Photo: Greg DuPree
Hands On Time:
20 mins
Total Time:
20 mins

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.


  • .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


  1. Whisk cornstarch, soy sauce, vinegar, and 1 Tbsp. water in a bowl until smooth; set aside.

  2. 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.

  3. 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.

Nutrition Facts (per serving)

452 Calories
20g Fat
58g Carbs
13g Protein
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.

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