An easy stir fry that tastes just like the restaurants!
Savory & Delish!
This stir fry is sure to become a favorite! Quick and easy to make, adaptable to tastes and a really yummy, crowd-pleasing garlic sauce.
The sauce recipe is adapted from The Spruce , takes less than 15 minutes to make and it is thick and perfectly flavored. It seriously tastes just like the restaurants.
We made the sauce separately, sautéed some eggplant, broccoli and bok choy then added the sauce to the sauteed veggies for a few minutes. Feel free to mix up the vegetables, add chicken or tofu depending on your tastes or mood.
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 1 cup)
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 ½ teaspoon sesame oil in a small bowl, stirring to combine.
In a separate small bowl, dissolve the cornstarch in water.
Heat 2 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.