Asian Veggie Stew

Name: Asian Veggie Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons vegetable oil; 1 eggplant, cubbed; 6 okra pods, trimmed; 14 lb butternut squash, cubed; ½ cup chicken broth; 2 tablespoons soy sauce; 2 tablespoons mirin; ½ teaspoon salt; pepper; ½ teaspoon white sugar

Eats Now Editorial Team · 11467 kcal · Soups & Stews

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Asian Veggie Stew – a delicious recipe with vegetable oil, eggplant, okra pods, butternut squash, chicken broth, soy sauce. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

2 teaspoons vegetable oil
1 eggplant, cubbed
6 okra pods, trimmed
14 lb butternut squash, cubed
½ cup chicken broth
2 tablespoons soy sauce
2 tablespoons mirin
½ teaspoon salt
pepper
½ teaspoon white sugar

1
In pan heat 1 tsp oil.
2
Fry eggplant and okra for 2-3 minutes; set aside.
3
Heat remaining oil and fry squash 3-4 minutes.
4
Add broth and remaining ingredients; simmer for 3 minutes.
5
Return okra and eggplant and simmer another 3-4 minutes until tender.

11467

kcal

Calories

1290

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 teaspoons vegetable oil, 1 eggplant, cubbed, 6 okra pods, trimmed, 14 lb butternut squash, cubed, and more.

Yes, Asian Veggie Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
11467 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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