Our bountiful garden once again allowed us to enjoy a stirringly delicious vegetable stir fry dish. Chop a bunch of fresh kale, three or four small summer squashes, two medium-sized Japanese eggplants (long and thin), two Italian peppers, and one onion.
Use a wok because the bowl shape of the pan can better contain all the vegetables. Put about 2-3 tablespoons of oil (I used Trader Joe’s Organic Virgin Coconut Oil) in the wok over medium high heat—8 if 5 is medium. When the oil is heated, but not smoking, put in the onion. After about a minute, add the eggplants, after about two minutes, add the Italian peppers and squashes. After about three minutes, add the kale. Depending how al dente you want your vegetables, you can stir fry for another two minutes.
Add your favorite sauce and stir well. I sprinkled some Saigon Sizzle (a House of Tsang brand); however, if you prefer Italian flavor, add in fresh basil and top with freshly grated Parmesan cheese. On the other hand, if an Asian flavor is what you want, use Tamari, soy sauce, or any other kind of bottled stir fry flavoring. Enjoy the veggie dazzle.