This stir fry shines bright with a few of fall’s favorite vegetables, plus a delicious stir fry sauce. Here’s what’s in it.
Make the sauce in a small bowl. Then caramelize the butternut squash in a wok.
Add in the eggplant and cook for a few more minutes.
Add the broccoli, white parts of the green onion, and garlic. Continue cooking until the broccoli is perfectly tender.
Add in the sauce, rest of the green onions, thyme, and give it all a stir.
Swipe up for the full recipe 😉