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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