Stir-fry Squash and eggplant

Name: Stir-fry Squash and eggplant
Cuisine: American
Ingredients: 1/4 of a medium sized squash; 3 medium sized eggplant; 1/4 kilo minced meat; 1 small onion; 2 tomatoes; 2 and 1/2 cups water; 5 garlic scapes; 2 tablespoon olive oil; to taste Salt, fish sauce, pepper

Joraine Villanueva @yuesagi

Calamba, Laguna

A budget recipe for lunch or dinner

Joraine Villanueva @yuesagi

Calamba, Laguna

A budget recipe for lunch or dinner

Saved

Ingredients

1/4of a medium sized squash
3medium sized eggplant
1/4kilo minced meat
1small onion
2tomatoes
2and 1/2 cups water
5garlic scapes
2 tablespoonolive oil
to tasteSalt, fish sauce, pepper

Saved

Steps

1

Chopped the onion, garlic and tomatoes
2

Cut the eggplant and squash into cubes
3

Boil squash in water until tender in a separate cooking pot
4

In a separate pan, add oil and sauté garlic, onion and tomatoes. Add the meat. Cook until the meat turns golden brown.
5

Add water from the boiled squash. Bring to a boil then add the squash. Stir.
6

Add in the eggplant. Add salt, pepper and fish sausce to taste.
7

(Optional) Partner it with fried dried anchovies