Summer Stir-Fry

🥘 Ingredients

• Chinese eggplant
  1 unit
• basil
  ½ ounce
• black pepper
• brown rice
  ¾ cup
• garlic
  2 clove
• ginger
  1 thumb
• grape tomatoes
  10 unit
• lemon
  1 unit
• salt
• scallions
  2 unit
• sesame seeds
  1 tbsp
• soy sauce
  2 tbsp
• vegetable oil
  2 tbsp
• yellow squash
  1 unit

🍳 Cookware

• large pot
• baking sheet
• bowl
• large non-stick pan

1. 1

   Bring a large pot of salted water to a boil. Add the brown rice and cook for ⏱️ 20 minutes , boiling as you would pasta. Once cooked, drain thoroughly and transfer to a baking sheet to cool.

   brown rice: ¾ cup
2. 2

   Slice the scallions , keeping the green and white parts separate. Mince the scallion whites, garlic , and ginger . Halve the grape tomatoes . Halve the yellow squash and Chinese eggplant lengthwise and then cut into half moons. Juice the lemon . Thinly slice the basil .

   scallions: 2 unit, garlic: 2 clove, ginger: 1 thumb, grape tomatoes: 10 unit, yellow squash: 1 unit, Chinese eggplant: 1 unit, lemon: 1 unit, basil: ½ ounce
3. 3

   In a bowl , combine the scallion whites, ginger, garlic, lemon juice, soy sauce , sesame seeds , and vegetable oil .

   soy sauce: 2 tbsp, sesame seeds: 1 tbsp, vegetable oil: 2 tbsp
4. 4

   Heat 1 tablespoon oil in a large non-stick pan over medium-high heat. Add the squash and eggplant and cook, tossing, for about ⏱️ 6 minutes , until cooked through and lightly golden brown. Add the tomatoes and half the sauce and toss to combine. Taste and season with salt and black pepper . Set aside.

   salt, black pepper
5. 5

   In the same pan, add the rice and let it crisp up for a couple of seconds, ⏱️ 2 seconds . Toss to combine.
6. 6

   Plate the toasted rice with the vegetables on top. Drizzle with the remaining sauce and sprinkle with scallion greens and basil.