Asian Veggie Stew

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 3
• 2 teaspoons vegetable oil
• 1 eggplant, cubbed
• 6 okra pods, trimmed
• 1/4 lb butternut squash, cubed
• 1/2 cup chicken broth
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 1/2 teaspoon salt
• pepper
• 1/2 teaspoon sugar

Recipe

• 1 in pan heat 1 tsp oil. fry eggplant and okra for 2-3 minutes; set aside.
• 2 heat remaining oil and fry squash 3-4 minutes.
• 3 add broth and remaining ingredients; simmer for 3 minutes.
• 4 return okra and eggplant and simmer another 3-4 minutes until tender.