A easy, delicious dinner that's better than takeout! Garlic Sauce recipe adapted from The Spruce, it is the real deal and tastes just like the restaurants. It thickens quickly but thins a bit as it heats up again.
Author: Healthy Gluten-Free Family
Recipe type: Dinner, Veggies
Cuisine: Gluten-Free, Vegetarian, Vegan
Garlic Sauce (recipe adapted from The Spruce) (makes ½ cup - depending on how many vegetable you stir fry and how much sauce you want, you may want to double. I doubled for the amount of vegetables I made)
One bunch green onions, chopped whites and some greens for garnish.
Sesame oil, 2-3 tbsp
1 head Broccoli, cut into bite size or slightly larger pieces
2 medium or 3-4 Eggplant, cut into bite size or larger pieces
5-6 baby bok choy, cut lengthwise into pieces
White or Brown rice, cooked
Combine rice vinegar, sugar, tamari, sherry, and ¼ tsp sesame oil in a small bowl, stirring to combine.
In a separate small bowl, dissolve the cornstarch in water.
Heat 1 tbsp sesame oil over medium heat in a saucepan. Add the garlic and cook,stirring until fragrant (around 30 seconds).
Re-stir the sauce, add it to the saucepan and bring to a boil, stirring. (This will take about a minute).
Re-stir the cornstarch- water mixture and add it to the sauce, stirring to thicken.
Transfer to a bowl or liquid measuring cup and set aside until ready to use.
NOTE: Garlic sauce will thicken, especially if you make ahead. It will thin out as you heat it up. Can always add a touch of warm water and stir it if in want a thinner sauce.
In a large skillet, over medium high heat, add 2-3 tbsp oil and heat until shimmering but not burning. Add onions and saute a minute or two until just tender.
Add eggplant and saute 3-4 minutes until starting to get tender. Add broccoli, cook an additional 2-3 minutes. Then add in bok choy and saute until wilted and tender. Cook longer for softer vegetables.
Add the garlic sauce to the sauted vegetables and stir to combine. Heat 2-3 minutes until warm.
Serve over rice. Garnish with green parts of green onion.
NOTE: To keep the veggies separate in this photo, I sautéed them each separately. First the eggplant, then set aside; then the broccoli, then set aside; then the bok choy. Then added the additional sauce on top of the veggie after plating them.