Tonight it was time to get our stir-fry on!!!

And I knew just the recipe for it… 🙂

This ended up being a take on this recipe that I actually made last year, ironically, on July 8 (so close)!!

I even modify my own recipes, point and case below lol. 

Round 2 <— here we go 🙂

Spicy Peanut Eggplant, Zucchini & Shrimp Stir Fry

Serves 4

  • 1 eggplant, cubed
  • 3 summer squash, cubed (I used 1 zucchini, 2 yellow squash)
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 1 cup small raw shrimp (w/out shells)
  • 1-2 cups cooked angel hair pasta (I used whole wheat)
  • 1 tblsp oil (I used coconut oil)

Spicy Peanut Sauce – easy as 3-2-1-.5!

  • 3 tblsp soy sauce
  • 2 tblsp rice wine vinegar
  • 1 tblsp peanut butter
  • 1/2 tsp sugar
  • 1/2 tsp red pepper flakes

Start by giving the veggies a chop.

You want everything ready before it’s stir-fry time!

Eggplant, summer squash, onion and garlic.

Also whisk up the sauce until it’s smooth and the peanut butter is fully incorporated.

I bet you have at least 3 of the 4 of these in your cabinet already 😉

Then get to cookin’!

I used coconut oil too cook the stir fry and completely ignored that this was for up to 280 degrees only whatever it worked.

I know I’ve gone on and on about this stuff before, but it’s amazing!  Plus it adds just a subtle hint of coconut flavor to the dish, which I’m never opposed to 🙂

So in goes the oil followed by the zucchini, squash, eggplant and onion.  Give a few good stirs then add a splash of water and cover.

Check on the veggies every now and then and add more water as necessary, but you want to kind of steam the veggies until soft for 7 minutes (lid on in the wok at 350F).

Then remove lid and stir often while the veggies get their stir fry on, another 3-4 minutes or so.

Next make a space in the middle for the shrimp to fall into and add them for 3-4 minutes, until they start turning pink.

Thrown in the sauce…

And give everything a stir.  Stir stir stir. Maybe another 2 minutes or until a bit of browning occurs with the sauce + hot wok (you’ll smell it :P)

Top with the cooked noodles….

Toss well to incorporate and then you’re ready to serve!

Despite a less than spectacular appearance, this dish had some major flavor folks!

This recipe really came together so well. So So well.  Even better than last time it’s safe to say…

Maybe  things just get better with age?  I mean, just sayin’ 😉

This recipe would work great with chicken (like I did the first go round), tofu and/or any assortment of veggies that you like too.

The sauce was the obvious superstar and seriously couldn’t have been easier to whisk right up!!

Such a nice n’ light summer dinner.  And almost all of the farmer’s market goodies have been used up for the week.  Can’t beat that 😀

Tell me, do you like making stir-fry at home?

6 Comments

  1. Looks fabulous!

  2. I made peanut sauce (well actually almond butter sauce) on Tuesday! So easy- so good! It definitely seems to go with any meat/veggie variety. If I’m doing all veggies- I like to throw a sliced apple in too!

  3. YOU HAD ME AT PEANUT!

    And you *KNOW* this girl loves her some stir-frizzle! 🙂

  4. I love stirfry’s and this looks amazing!

  5. I haven’t made a stir fry in forever, I need to get on that. Looks great!

  6. I miss my stove at my old office, I used to make stir frys for lunch a couple times a week – an awesome way to get in the veggies!

    I am going to try your peanut sauce – but I will leave out the eggplant and add more zucchini, still not a fan of it. 🙁

    Have a great weekend!

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