1 cup eggplant, cut in 1/4-inch cubes (hold in cold water and drain before use)
1 cup zucchini, cut in 1/4-inch cubes
1 cup crookneck squash, cut in 1/4-inch cubes
1/2 cup onion, cut in 1/4-inch pieces
12 ounces tomatoes, canned, diced, in juice
1 tablespoon garlic, chopped
1 tablespoon ginger root, fresh, chopped
1/4 cup soy sauce
1/4 cup sugar
1/4 cup white vinegar
2 tablespoons sesame seeds
2 tablespoons peanut oil
In a large sautÃ© pan or wok, heat peanut oil. Add sesame seeds, diced vegetables, garlic, and ginger. Toss quickly in oil until vegetables begin to turn brown. Add tomatoes in juice, soy sauce, sugar, and vinegar. Cook approximately 6 to 8 minutes, or until vegetables become tender. Serve immediately. Serves 6.
Lori's notes: You can substitute raspberry blush vinegar for the white and it gives it a nice clean taste kind of fruity. I tried using fresh tomatoes and it didn't turn out the same so you definitely want to use canned, but sometimes I use the Italian diced tomatoes. I only cook this for about 4-6 minutes because I like the vegetables with a little crunch.
"Life is like a box of chocolates. All your friends get the good stuff and you get the leftovers."