Laotian Mixed Vegetable Stir-Fry

This is a healthy, easy stir-fry. I adapted the recipe from something out of Vegetarian Times. The recipe called for only eggplant, onions, and tomato, but I had a bunch of vegetables from the Farmer’s Mkt so I just threw it all together. You could really use any mix of vegetables.

• One eggplant, cubed

• One small red onion, sliced

• 3 plum tomatoes, cubed

• One zucchini, cubed

• One squash, cubed

• 3 tbsp. dark brown sugar

• 1 lime, juiced

• 2 tbsp. soy sauce

• 2 tsp. chile-garlic sauce

• Bean sprouts

• Chopped fresh mint

Heat oil in wok over high heat. Add all vegetables except tomatoes and bean sprouts. Stir. Add about 1 tbsp. water. Stir fry for 10 minutes. If you have a cover, place over the wok for a minute or two and this will help steam the vegetables. Otherwise, just continue to stir-fry until cooked. When veggies are soft, add tomatoes, brown sugar, soy sauce, lime juice, chile-garlic sauce. Cook a few minutes more. Add bean sprouts, cook another minute and then serve with mint and lime slices as garnish. Serve alone or over rice.