Best Dinner Food

Spicy Summer Squash Stir-Fry

Delicious, veg-forward dinner on the table in 20 minutes? Yes, please.

Ingredients

1. .50 teaspoon cornstarch

2. 2 tablespoons soy sauce or tamari

3. 1 tablespoon unseasoned rice vinegar

4. 3 tablespoons canola oil, divided

5. 1 pound mixed summer squash, cut into ½-in. half-moons

6. 2 Japanese eggplant, cut into ½-in. half-moons (3 cups)

7. 6 scallions, white parts cut into 2-in. pieces (⅓ cup), greens thinly sliced (¼ cup)

8. 1 red jalapeño, thinly sliced

9. .50 cup roasted unsalted peanuts

10. 3 cloves garlic, finely chopped

11. 1 teaspoon crushed red pepper

12. 3 cups cooked white rice

Directions

1. Whisk cornstarch, soy sauce, vinegar, and 1 Tbsp. water in a bowl until smooth; set aside.

2. Heat 1 tablespoon oil in a large skillet over medium-high. Add squash; cook, stirring often, until browned, about 4 minutes. Transfer to a large bowl. Add 1 tablespoon oil and eggplant to skillet; cook, stirring often, until lightly browned, 2 to 3 minutes. Transfer to bowl with squash.

3. Add remaining 1 tablespoon oil, scallion whites, and jalapeño to skillet; cook, stirring often, until charred, about 1 minute. Add peanuts, garlic, and crushed red pepper; cook until garlic is fragrant, about 30 seconds. Return all vegetables to skillet. Add cornstarch mixture; cook, stirring constantly, until sauce thickens slightly and coats vegetables, about 2 minutes. Serve with rice and top with scallion greens.