Summer Squash and Tomato Stir Fry

Course Dinner

Cuisine Thai

Keyword summer

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 2 people

Calories 508 kcal

2 tablespoons extra virgin olive oil
1 medium yellow onion chopped
1 clove garlic minced
2 teaspoons soy sauce
2 teaspoon oyster sauce
1/2 teaspoon Thai fish sauce
2 small yellow summer squash or zucchini peeled and cut into ½-inch thick slices
5 ounces tomatoes cored and cut into eighths
3 Cups Cooked White Rice
1 small chili pepper such as cayenne or Thai chili (optional if you like it spicy)
2 tablespoons fresh basil leaves (optional

Place the olive oil in a wok or large cast iron skillet and place over high heat. Add the onions and cooking until softened and lightly golden around the edges, about 5 minutes, stirring every couple minutes. Add the garlic and cook for a minute more.
In a small bowl, whisk together the soy sauce, oyster sauce, and Thai fish sauce until combined. Set side.
Add the summer squash, half of the tomatoes, and half the soy sauce mixture and stir to combine. Allow to cook until the tomatoes have softened significantly and released a lot of their moisture, about 7 minutes, stirring every couple minutes.
Add the rice, the sliced chili, and the remaining soy sauce mixture and stir to combine. Cook until there is no longer any liquid in the bottom of the pan and the rice on the bottom of the pan starts to get crispy, about 5 to 7 minutes more.
Remove from heat, toss with the fresh basil leaves and the remaining fresh tomato slices, and serve.

Nutrition Facts

Summer Squash and Tomato Stir Fry

Amount Per Serving

Calories 508 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 2g13%

Sodium 629mg27%

Potassium 844mg24%

Carbohydrates 82g27%

Fiber 4g17%

Sugar 8g9%

Protein 10g20%

Vitamin A 1090IU22%

Vitamin C 51.2mg62%

Calcium 73mg7%

Iron 1.6mg9%

* Percent Daily Values are based on a 2000 calorie diet.