Culinary Adventures, Family Life, Health

Asian-style Squash Stir Fry

Stir fry has been one of my favorite meal adventures lately. Pretty much anything tastes good in stir fry! A recent favorite I came up with one night was after David and I decided to become vegan and all I had in the fridge was some yellow squash, zucchini squash, and an eggplant. So I started cutting them up and throwing things together. David’s verdict was: “Babe, you’ve got a real talent for making things up!”

3 yellow squash, sliced

3 zucchini squash, sliced

1 eggplant, sliced, and then quarter those slices

2 small or 1 large yellow onion

3 or 4 garlic cloves, crushed

Sauté all these ingredients in a couple tablespoons of olive oil until as cooked as you want them. Sometimes I like them more done, other times a little less. Season with salt and pepper, and if you like a little extra salty flavor some soy sauce is a nice complement (though it’s healthier for your heart in the long run if you avoid the added sodium).

Serve over wild rice.

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