Spicy Summer Squash Stir Fry
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
Organization Tags
Tags easily organize your Recipe Library
Comments