Asian Veggie Stew

10 ingredients
5 steps

Ingredients

  • 2 teaspoons vegetable oil
  • 1 eggplant, cubbed
  • 6 okra pods, trimmed
  • 14 lb butternut squash, cubed
  • 12 cup chicken broth
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin
  • 12 teaspoon salt
  • pepper
  • 12 teaspoon white sugar

Directions

  1. 1
    In pan heat 1 tsp oil.
  2. 2
    Fry eggplant and okra for 2-3 minutes; set aside.
  3. 3
    Heat remaining oil and fry squash 3-4 minutes.
  4. 4
    Add broth and remaining ingredients; simmer for 3 minutes.
  5. 5
    Return okra and eggplant and simmer another 3-4 minutes until tender.

Products Matching These Ingredients

Mct Oil Powder

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Canola Harvest® Original Vegetable Oil Spread Tub

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Anthony's Textured Vegetable Protein

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Anthony's

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Private selection, green tea pods, jasmine, lemon

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