SZECHUAN EGGPLANT AND SQUASH
A spicy, tangy, delicious, healthy, single serving recipe. I rarely use the exact measurements and it always turns out!
Provided by cjbamboo
Categories Vegetable
Time 15m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Combine garlic, ginger, broth, soy sauce, rice vinegar, Splenda, and chili sauce in wok or fry pan.
- Bring to a boil over medium-high heat.
- Add eggplant and squash and cook/saute for 5 minutes or until liquid is mostly absorbed (this is a mushy, soft dish!).
- Reduce heat to low and add tomato.
- Saute for 1 minute to warm tomato.
- Serve and enjoy!
Nutrition Facts : Calories 151.7, Fat 1.9, SaturatedFat 0.4, Cholesterol 1.2, Sodium 1421.7, Carbohydrate 30.4, Fiber 11.7, Sugar 12.2, Protein 8.1
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Sabir Hussain
[email protected]I love how customizable this recipe is. I added some extra vegetables and tofu to make it a more complete meal.
Huda Junaid
[email protected]I'm allergic to eggplant, so I substituted zucchini instead. The dish turned out just as delicious!
Fernando Avendano
[email protected]This dish was a bit time-consuming to make, but it was worth it. The flavors were amazing and the eggplant and squash were cooked to perfection.
Qasim Danga
[email protected]I've never cooked Szechuan food before, but this recipe made it easy. The instructions were clear and concise, and the dish turned out great!
Zuzia
[email protected]This recipe was a bit too complicated for me. I prefer simpler recipes with fewer ingredients.
Jenelle Ragoonath
[email protected]I made this dish for a potluck and it was a huge hit! Everyone loved the unique and delicious flavors.
Sohail Jamali
[email protected]This recipe was a bit bland for my taste. I added some extra spices and herbs to give it more flavor.
Pallabi Karki
[email protected]I'm not a big fan of eggplant, but I really enjoyed this recipe. The sauce was flavorful and the eggplant was cooked perfectly.
BAKHTIAR Khan
[email protected]This dish was a great way to use up leftover eggplant and squash. It was quick and easy to make, and it tasted delicious.
Alif Hasan
[email protected]I found that the eggplant and squash took longer to cook than the recipe stated. I had to adjust the cooking time accordingly.
Mireya Taylor
[email protected]This recipe was a bit too spicy for my taste, but I still enjoyed the overall flavor.
Tonya Cole
[email protected]I'm always looking for new and exciting Szechuan recipes, and this one definitely delivered. I'll be making it again and again!
Youniss Kwenah
[email protected]This dish was a hit at my dinner party! Everyone raved about the unique and delicious flavors.
Atif Khan
[email protected]I love how versatile this recipe is. I was able to adjust the spice level to my preference, and I also added some extra vegetables to make it a complete meal.
Maame Afua Afi Akuffo
[email protected]The flavors in this dish were incredible! The eggplant and squash absorbed the sauce perfectly, resulting in a rich and satisfying meal.
Aima Umair
[email protected]I was pleasantly surprised by how easy this recipe was to follow. Even as a beginner cook, I was able to create a delicious and authentic-tasting Szechuan dish.
Shamso Cartan
[email protected]I've tried many Szechuan dishes before, but this one truly stood out. The eggplant and squash were cooked to perfection, and the sauce had just the right amount of heat.
Md Azizur
[email protected]This Szechuan eggplant and squash dish was an absolute delight! The combination of flavors was perfect, with the slightly spicy and savory sauce complementing the tender vegetables beautifully.