When you eat the freshest the season has to offer, it doesn’t take much to make it absolutely delicious.
That’s the case with today’s recipe, a stir fry of seasonal summer veggies.
We combine asparagus, eggplant, zucchini, scallions, and onion, season them with ginger, garlic, and sesame oil, and flash sauté them for just a few minutes. Then you’re ready for dinner!
But the great thing about this recipe is that you can swap whatever fresh veggies you pick up at the local farmer’s market or grocery store that look good to you. No Japanese eggplant? Italian eggplant will do. Or even gold bar squash!
You know a meal like this is going to leave you feeling great and full you with a ton of vitamins and minerals. There’s not a thing in this recipe that’s not fantastic for you!
When it tastes this good to eat healthy, what’s stopping you?!
Give it a try and let me know what you think over on Facebook.
ASPARAGUS, EGGPLANT, ZUCCHINI, SCALLION, AND ONION STIR FRY
Ingredients [Serves 4]
- 1 large bunch asparagus, cut into 1-inch pieces
- 4 Japanese eggplant, peeled and cubed
- 1 large zucchini, cut into thick, half-moon slices
- 2 large yellow or red onions, thick sliced
- 3 bunches scallions, cut on diagonal into
- 2-inch pieces
- 5 cloves garlic, minced
- 1-inch piece fresh ginger, peeled and thinly sliced
- 2 tbsp. toasted sesame oil
- 3 tbsp. coconut oil
- Sea salt (Celtic Grey, Himalayan, or Redmond Real Salt) to taste
- Black pepper to taste
- Fresh parsley or cilantro (optional garnish)
In large wok or skillet, heat both oils. Add garlic and ginger and cook for 1 minute. Add eggplant and cook for about 3 minutes, covered. Then add remaining vegetables and cook over high heat for about 3 to 5 minutes until tender yet still crisp. If needed, add another splash of oil when adding remaining vegetables. Season with sea salt and pepper to taste. Garnish with fresh herbs.
Want more easy, healthy dinner ideas?
How does a Thai Spring Roll Veggie Bowl or Sweet Potato Fries with Chimichurri Sauce sound?
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