Stir-Fried Potatoes, Eggplants, and Zucchini

Name: Stir-Fried Potatoes, Eggplants, and Zucchini
Total time: 20 min
Yield: 4 Servings
Ingredients: 🥔 2 potatoes (sliced); 🍆 1 eggplant (finely chopped); 🎃 1/2 zucchini (shredded); 🥒 1/4 cucumber (sliced); 🧂 1 teaspoon of salt; 2 tablespoons of soy sauce; 🧄 1 tablespoon of minced garlic; 1 teaspoon of sesame seeds

Cost $8.5, save $5

Source: Recommended by CookGo

20 Min
4 Servings
$8.5

Stir-Fried Potatoes, Eggplants, and Zucchini

Cost $8.5, save $5

Source: Recommended by CookGo

20 Min
4 Servings
$8.5

INGREDIENTS

Vegetables
- 🥔 2 potatoes (sliced)
- 🍆 1 eggplant (finely chopped)
- 🎃 1/2 zucchini (shredded)
- 🥒 1/4 cucumber (sliced)
Seasonings
- 🧂 1 teaspoon of salt
- 2 tablespoons of soy sauce
- 🧄 1 tablespoon of minced garlic
- 1 teaspoon of sesame seeds

STEPS

Gather potatoes, eggplants, zucchini, and cucumbers, rinse with water and remove excess moisture.

Add some oil to the pan and sauté minced garlic until fragrant.

Add all prepared vegetables to the pan and stir-fry evenly over medium heat.

Add soy sauce and salt, continue stir-frying for about 5 minutes, then sprinkle sesame seeds to finish.

NUTRIENTS

Per 1 serving

🔥

180

Calories

4g
Protein
18g
Carbs
5g
Fats

💡 Tips

This recipe makes great use of various leftover vegetables in your fridge.Store leftovers in the fridge for your next meal.For a spicy kick, consider adding some chili flakes.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.