Eggplant, Broccoli & Bok Choy in Garlic Sauce
Simple, Savory & Delish!
When we don’t have a plan for dinner, we turn to a quick and easy stir fry.
We have a few simple sauces we love like this Garlic Sauce or our General Tso’s Sauce which are easy to whip up.
We just quick saute our favorite veggies or whatever we have in the fridge, make some rice if we don’t have any already made and stir fry some chicken for the boys. There is something for everyone which is always a weekday win!
This bowl includes my family’s favorite stir fry veggies — eggplant, broccoli and bok choy plus Garlic Sauce.
The garlic 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
A quick, easy and super yummy dish in no time!
As with all my recipes, you can adapt to taste and substitute your favorite vegetables, add chicken like my boys like or tofu depending on your tastes or mood.
As you can see by other photos with the same sauce, you can swap out the veggies like this one with all green veggies!
Or you can stir fry them all together like the restaurants!
No matter how you plate it or what veggies you choose, I hope you love it as much as we do!
Scroll down for recipe and leave a comment if you try.
Eggplant & Broccoli in Garlic Sauce
Author: Healthy Gluten-Free Family
Recipe type: Dinner, Veggies
Cuisine: Gluten-Free, Vegetarian, Vegan
- 4 tablespoons rice vinegar
- 4 tablespoons sugar
- 4 tablespoons gluten-free tamari (or gluten-free soy sauce)
- 4 teaspoons dry sherry
- 2 tbsp + ½ teaspoon sesame oil, divided
- 3 teaspoons corn starch
- 2 tablespoon water
- 8 medium garlic cloves, minced or finely chopped
- 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
- 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. *Note, the sauce will be thick. My son prefers it when we use only part of the cornstarch water mixture --- start with 2 tablespoons of the cornstarch/ water mix and add more to your desired thickness.
- 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.