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?

I can’t wait to share this dinner with you friends!  🙂

It definitely made it’s way up to the top of the list as far as favorites are concerned… so. incredibly. good.

And don’t worry, The Man will back me up on this one too, it was love at first sight for both of us 😉

But before we get to the cookin’ how about a lil’ cocktail hour… kapeesh?

With a little help from our garden… guessssss whooooo 😉

Fresh mojito. 

‘Nuff said.

If anything can make this work week bearable it’s gonna be this 😛

Fresh mint muddled w/ sugar, rum plus club soda.  Even w/out the lime it was fabulous!

Okay, now let’s get cookin’…

The Veg:

  • red onion
  • farmer’s market zucchini
  • farmer’s market eggplant (love these light purple ones!)

The Sauce:

  • 1/8 cup peanut butter
  • 3 tblsp soy sauce (this brand is seriously superior)
  • 2 tblsp rice vinegar
  • 2 tblsp water
  • fresh ginger (about 1 tblsp, sliced)
  • 2 tsp sugar
  • sprinkle of red pepper flakes

Chop the veg, chop the chicken, mix the sauce and get ready to stir-fryyyyy!

First in – the veg – cooked up using 1/2 tblsp veg oil. 

Once browned on the outside I added some water and covered to steam & get tender (great trick for low fat cooking!)

Then the veggies were removed, and the chopped chicken (2 breasts) were stir fried in 1/2 tblsp veg oil until close to done. 

Then they reunited!

And also made friends with some cooked fettucine (about 1/2 package) and the peanut-soy sauce.

And it was love at first sight…

Or at first bite 😉

The Man and I both agreed that this was amazing. 

The peanut flavor was so pronounced with the perfect blend of tangy soy plus vinegar and a hint of sweet with the sugar.  The sauce coated the noodles and veg perfectly…. ahhh okay I’ll stop now hahaha.

To go with our stir fry noodle dish I came up with an Asian take on my favorite cucumber/tomato salad.

Fresh tomato from our garden, cucumber, red onion, lemon basil, basil, S&P plus some bottled Asian sesame dressing.

Served on the cutest plate ever, which Fanatic Mom came by and left as a post-work surprise for me at our house… thanks Mom, I love these!!! 🙂

The salad was perfect.  Lemon basil is legit friends.  As are fresh off the vine tomatoes. 

Can’t get enough.

And now?

Digestion and relaxation are in order!

TGIF…. for real.

Enjoy your night everyone 😛