Stir-fry Squash and eggplant
Stir-fry Squash and eggplant

Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, stir-fry squash and eggplant. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

This eggplant recipe is my version of eggplant stir fry which is pretty much similar to Chinese Eggplant Tofu but without the tofu. It is easy to cook and. A healthy stir fry that includes shrimp, eggplant, carrots, onions and green peppers.

Stir-fry Squash and eggplant is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Stir-fry Squash and eggplant is something which I have loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook stir-fry squash and eggplant using 9 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Stir-fry Squash and eggplant:
  1. Make ready 1/4 of a medium sized squash
  2. Prepare 3 medium sized eggplant
  3. Get 1/4 kilo minced meat
  4. Get 1 small onion
  5. Take 2 tomatoes
  6. Make ready 2 and 1/2 cups water
  7. Make ready 5 garlic scapes
  8. Get 2 tablespoon olive oil
  9. Prepare to taste Salt, fish sauce, pepper

I learned this technique from Bill: spread the eggplant pieces into a single layer, cover the lid for a minute, uncover, stir the eggplant to avoid burning, then repeat. Remove eggplant and drain on paper towels. Stir in cornstarch paste a little at a time until. This is your eggplant lentil stir fry and there are no rules!

Instructions to make Stir-fry Squash and eggplant:
  1. Chopped the onion, garlic and tomatoes
  2. Cut the eggplant and squash into cubes
  3. Boil squash in water until tender in a separate cooking pot
  4. In a separate pan, add oil and sauté garlic, onion and tomatoes. Add the meat. Cook until the meat turns golden brown.
  5. Add water from the boiled squash. Bring to a boil then add the squash. Stir.
  6. Add in the eggplant. Add salt, pepper and fish sausce to taste.
  7. (Optional) Partner it with fried dried anchovies

When the eggplant is nice and soft, add the water and cornstarch mixture. Let that cook and start bubbling. The sauce will turn from milky looking to clear when it's done. Stir-fry for three to four minutes, until the chicken is cooked through and no traces of pink remain. Stir the chicken back into the pan, and add the fish and soy sauce mixture.

So that’s going to wrap it up for this special food stir-fry squash and eggplant recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!