Szechuan Eggplant and Squash |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 1 |
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A spicy, tangy, delicious, healthy, single serving recipe. I rarely use the exact measurements and it always turns out! Ingredients:
1 teaspoon garlic, minced |
1/2 teaspoon ground ginger |
1/2 cup vegetable broth |
1 tablespoon soy sauce |
1 tablespoon rice vinegar |
1 teaspoon splenda sugar substitute (one packet) |
1/2 teaspoon garlic and red chile paste (sambal olek) |
1/2 medium eggplant, chopped (approx 1 inch pieces) |
1/2 medium summer squash, chopped |
1 roma tomato |
Directions:
1. Combine garlic, ginger, broth, soy sauce, rice vinegar, Splenda, and chili sauce in wok or fry pan.
2. Bring to a boil over medium-high heat.
3. Add eggplant and squash and cook/saute for 5 minutes or until liquid is mostly absorbed (this is a mushy, soft dish!).
4. Reduce heat to low and add tomato.
5. Saute for 1 minute to warm tomato.
6. Serve and enjoy!
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