Delicious, veg-forward dinner on the table in 20 minutes?
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 jalapeno brings heat.
Photo: Greg DuPree
This recipe was developed by Ali Ramee.
half-moons
2Japanese eggplant, cut into 12-in.
half-moons (3 cups)
6scallions, white parts cut into 2-in.
water in a bowl until smooth; set aside.
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.
Transfer to bowl with squash.
Add peanuts, garlic, and crushed red pepper; cook until garlic is fragrant, about 30 seconds.
Return all vegetables to skillet.
Serve with rice and top with scallion greens.
2,000 calories a day is used for general nutrition advice.
