Summer Stir-Fry

🥘 Ingredients

• basil leaves (torn)
  ½ cup
• chinese eggplant (halved and salted)
  2 pieces
• cornstarch
  1 tsp
• fresh ginger (minced)
  1 tbsp
• garlic (minced)
  2 cloves
• grape tomatoes (halved)
  1 c
• rice vinegar
  1 tbsp
• scallions (sliced)
  3 pieces
• soy sauce
  2 tbsp
• sugar
  1 tsp
• summer squash (diced)
  1 piece
• vegetable oil
  2 tbsp
• water
  2 tbsp

🍳 Cookware

• large skillet
• small bowl

1. 1

   chinese eggplant summer squash grape tomatoes scallions garlic fresh ginger basil leaves soy sauce rice vinegar sugar cornstarch water vegetable oil

   chinese eggplant: 2 pieces (halved and salted), summer squash: 1 piece (diced), grape tomatoes: 1 c (halved), scallions: 3 pieces (sliced), garlic: 2 cloves (minced), fresh ginger: 1 tbsp (minced), basil leaves: ½ cup (torn), soy sauce: 2 tbsp, rice vinegar: 1 tbsp, sugar: 1 tsp, cornstarch: 1 tsp, water: 2 tbsp, vegetable oil: 1 tbsp
2. 2

   Heat vegetable oil in a large skillet over medium-high heat. Add chinese eggplant and cook, stirring occasionally, until softened and lightly browned ⏱️ 5 minutes .

   vegetable oil: 1 tbsp
3. 3

   Add summer squash, garlic, and fresh ginger to the skillet. Stir-fry until the squash is tender ⏱️ 3 minutes .
4. 4

   Stir in grape tomatoes, scallions, and half of the basil leaves. Cook until tomatoes just begin to soften ⏱️ 2 minutes .
5. 5

   In a small bowl , whisk together soy sauce, rice vinegar, sugar, cornstarch, and water until smooth. Pour the sauce over the vegetables and stir continuously until it thickens and coats everything ⏱️ 2 minutes .
6. 6

   Remove from heat and fold in the remaining basil. Season with salt and pepper if needed. Serve immediately.