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Spicy Summer Squash Stir-Fry

Spicy Summer Squash Stir-Fry

Cook:20min

Here's proof that a vegetarian stir fry can be just as filling and delicious as a meat-based one. Try the recipe for spicy summer squash stir-fry.

Updated at: Thu, 13 Mar 2025 18:25:42 GMT

Nutrition balance score

Good

Glycemic Index

66

Moderate

Glycemic Load

82

High

Nutrition per serving

Calories750.2 kcal (38%)

Total Fat20.7 g (30%)

Carbs124.1 g (48%)

Sugars6.4 g (7%)

Protein17.4 g (35%)

Sodium463.8 mg (23%)

Fiber6.7 g (24%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

½ teaspooncornstarch

2 tablespoonssoy sauce

1 tablespoonunseasoned rice vinegar

3 tablespoonscanola oil

1 poundsummer squash

mixed, cut into 1/2-in. half-moons

2Japanese eggplant

cut into 1/2-in. half-moons

⅓ cupscallions

white parts cut into 2-in pieces, greens thinly sliced

½ cuproasted unsalted peanuts

1 teaspooncrushed red pepper

3 cupswhite rice

Instructions

View on Real Simple

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Notes

2 liked

0 disliked

Delicious

Makes leftovers

Skiing Zebra· last year

Makes leftovers

The sauce flavor is really nice! I think the eggplant in particular soaks it up well. I liked it! It’s not too spicy either. Couldn’t find red jalapeño but used an overripe green one that was half orange. Everything took longer to cook than the recipe said. But it was the first time I’ve cooked in a wok, I’m not sure if that impacted the cook times.

The sauce flavor is really nice! I think the eggplant in particular soaks it up well. I liked it! It’s not too spicy either. Couldn’t find red jalapeño but used an overripe green one that was half orange. Everything took longer to cook than the recipe said. But it was the first time I’ve cooked in a wok, I’m not sure if that impacted the cook times.