Prep Time
15 min
Cook Time
5 min
Yields
2-4 servings
This combination of vegetables offers wonderful texture, held together by a spicy, garlic-y sauce.
You might also like these Quick and Easy Stir-Fry Recipes.
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ingredients
Sauce
¼
cup soy sauce
¼
cup water
1
Tbsp sugar
2
tsp sesame oil
2
tsp cornstarch
2
clove garlic, minced
2
tsp ginger, finely minced
1
tsp Dijon or Chinese mustard
chili flakes or chili sauce (such as Sambal Oelek or Sriracha), to taste
Vegetables
2
Tbsp vegetable oil
1
carrot, peeled and thinly sliced
½
sweet onion, diced
1
stalks celery, thinly sliced
¼
lb(s) cremini mushrooms, sliced
2
cup coarsely shredded kale or Napa cabbage
2
cup broccoli or broccoflower
2
cup baby bok choy
1
cup eggplant, diced
cooked rice, for serving
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directions
Step 1
For the sauce, whisk all of the ingredients together and set aside.
Step 2
Before cooking, have all of the vegetables chopped and on-hand. Heat a large sauté pan on high heat and add the oil. Add the carrot, onion, celery, mushrooms and kale (or cabbage) at once and constantly toss for 2 minutes. Add the broccoli (or broccoflower), bok choy and eggplant, toss for a minute, then add the sauce and stir quickly until the sauce turns shiny and the vegetables just soften, 1-2 minutes. Serve immediately over rice.