Ingredients Jump to Instructions ↓

  1. recipe created by Kalyn with inspiration from Cooking from the Heart: The Hmong Kitchen in America .)

  2. 1 1/2 lbs zucchini, yellow squash, and/or eggplant, cut into same size pieces (use any combination of these vegetables)

  3. 2 T peanut oil or canola oil (or possibly a little more if you don't have a non-stick pan)

  4. 2 T finely minced garlic (or less)

  5. 1 onion, sliced top to bottom in strips about 1/2 inch wide

  6. 1/4 tsp. salt

  7. 3 T Oyster Sauce (look for it by the Asian foods in any supermarket)

  8. Instructions:

  9. Cut vegetables into pieces that are the same size and same shape, cutting away the inner seeds from squash and larger eggplants before you cut them into short strips about 1/2 inch wide. Get oil, oyster sauce, salt, and measuring spoons out and have ready on the counter near the stove.


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