Spicy Szechuan Style Eggplant and Summer Squash Medley
Dive into the bold and vibrant flavors of this Spicy Szechuan Style Eggplant and Summer Squash Medley! Perfectly tender eggplant and summer squash are complemented by a savory blend of garlic, ginger, and Szechuan spices. This dish is designed for those who crave a healthy yet indulgent single serving meal, packed with nutrients and flavor. You'll love how quickly and easily it comes together, making it an ideal choice for a quick lunch or a satisfying dinner. Prepare yourself for a burst of taste that will awaken your senses and warm your soul!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
garlic
1 (minced)
ground ginger
1/2
vegetable broth
1/2
soy sauce
1
rice vinegar
1
Splenda sugar substitute
1 (one packet)
garlic and red chile paste (sambal olek)
1/2
eggplant
1/2 (chopped into approx 1 inch pieces)
summer squash
1/2 (chopped)
roma tomato
1 (chopped)
Instructions
1
In a wok or large frying pan, combine minced garlic, ground ginger, vegetable broth, soy sauce, rice vinegar, Splenda, and sambal olek.
2
Heat the mixture over medium-high heat until it comes to a boil, stirring occasionally to ensure all ingredients are well mixed.
3
Once boiling, add the chopped eggplant and summer squash to the wok. Stir well to coat the vegetables with the sauce.
4
Cook for approximately 5 minutes, allowing the mixture to bubble gently. Continue to stir occasionally until the liquid is mostly absorbed and the vegetables are tender (note that the dish will be quite soft).
5
Lower the heat to low and gently fold in the chopped roma tomato.
6
Sauté the mixture for an additional minute just to warm the tomato without cooking it too much.
7
Serve immediately in a bowl, garnishing with sliced green onions or sesame seeds if desired. Enjoy your delicious meal!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Spicy Szechuan Style Eggplant and Summer Squash Medley?
It is a bold and vibrant dish featuring tender eggplant and summer squash seasoned with garlic, ginger, and Szechuan spices.
Is this recipe suitable for vegans?
Yes, this recipe is tagged as vegan and uses vegetable broth and plant-based ingredients.
How many servings does this recipe make?
This recipe is designed as a single serving meal.
What are the main vegetables used in this medley?
The primary vegetables are eggplant, summer squash, and roma tomato.
Is this dish spicy?
Yes, the dish is characterized as spicy due to the inclusion of sambal olek (garlic and red chile paste).
What is sambal olek?
Sambal olek is a garlic and red chile paste used to provide heat and flavor to the dish.
How should I prepare the eggplant?
The eggplant should be chopped into approximately 1-inch pieces.
What equipment do I need to cook this?
You can use either a wok or a large frying pan.
How long does it take to cook the eggplant and squash?
The vegetables should be cooked for approximately 5 minutes until they are tender and the liquid is mostly absorbed.
When do I add the roma tomato?
The chopped roma tomato is gently folded in at the end after the heat is lowered to low.
What is the purpose of the Splenda in the recipe?
A single packet of Splenda sugar substitute is used to provide a touch of sweetness to balance the savory and spicy flavors.
Can I use fresh ginger instead of ground ginger?
The recipe calls for 1/2 teaspoon of ground ginger, but fresh minced ginger could be used as a substitute.
What kind of vinegar is required?
The recipe specifies using 1 tablespoon of rice vinegar.
Is this a quick meal to prepare?
Yes, it is tagged as a quick meal, ideal for a fast lunch or satisfying dinner.
What should the final texture of the dish be?
The dish is designed to be quite soft and the vegetables very tender.
What can I use as a garnish?
You can garnish the dish with sliced green onions or sesame seeds if desired.
Does this recipe contain soy?
Yes, the recipe uses 1 tablespoon of soy sauce.
How much vegetable broth is needed?
The recipe requires 1/2 cup of vegetable broth.
What type of cuisine does this dish belong to?
It is categorized under Asian cuisine, specifically Szechuan style.
How do I prepare the garlic?
The garlic should be minced before being added to the wok.
Is this dish high in calories?
While specific calorie counts aren't provided, it is tagged as a healthy vegetable dish.
How many ingredients are in this recipe?
There are 10 ingredients in total.
What should the heat setting be when starting the sauce?
The sauce mixture should be heated over medium-high heat until it comes to a boil.
Should I peel the summer squash?
The recipe simply says to chop the squash, suggesting the skin can be left on.
How long should I sauté the tomato?
Sauté the tomato for only one additional minute to warm it without overcooking.
Is the liquid supposed to be completely gone?
The liquid should be mostly absorbed, leaving a savory coating on the vegetables.
What makes this 'Szechuan style'?
The combination of garlic, ginger, soy sauce, rice vinegar, and chili paste creates the signature Szechuan flavor profile.
Can I use a different type of squash?
While summer squash is specified, similar varieties like zucchini would work well.
Is this recipe gluten-free?
The recipe uses soy sauce, which usually contains wheat; to make it gluten-free, you would need to use a gluten-free tamari.
How should I serve this meal?
It should be served immediately in a bowl, optionally with your choice of garnish.