Eggplant, Broccoli & Bok Choy in Garlic Sauce

An easy, gluten-free stir fry dinner that comes together quickly and offers something for everyone, making it a win any day of the week!

eggplant broccoli bok boy garlic sauce gluten free #glutenfreerecipes
Eggplant, Broccoli & Bok Choy in Garlic Sauce

Simple, Savory, Customizable & Delish!

Update April 2020: An Asian stir fry has become a weekly occurrence in our dinner rotation since staying at home the last 6 weeks.

It’s simple, adaptable to whatever veggies we have in the house, the vegetarian in the house (me!) can eat all the veggies and the omnivores can enjoy veggies + stir fried chicken so it’s a win for everyone.

For those who have been asking, I’ve added directions for stir frying the chicken in the recipe below.

Plus, we make extra rice so that we have some to make a fried rice a few days later.  So dinner solved for 2 meals of the week!

We have been alternating between General Tso’s Sauce and a Garlic Sauce and tonight it was a garlic sauce for the win!

Hope you love it as much as we do!

Original post…

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.

In fact, I just tweaked this Garlic Sauce recipe and I think it is better than ever! Like, I’m obsessed, it’s so good!

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.

eggplant broccoli bok boy garlic sauce gluten free #glutenfreerecipes


The garlic sauce recipe is adapted from The Spruce , takes less than 15 minutes to make and it is thick and perfectly flavored.

The garlic sauce tastes just like the restaurants!

All you need is lots of garlic, sesame oil, gluten-free tamari or soy sauce, rice wine vinegar, sugar (missing from the photo), mirin and cornstarch mixed with water.

Veggies in gluten free garlic sauce #glutenfree #glutenfreerecipes

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 (see recipe below)  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!

veggies garlic sauce gluten free #glutenfreerecipes


Or you can stir fry them all together like the restaurants!

eggplant broccoli bok boy garlic sauce gluten free #glutenfreerecipes

No matter how you plate it or what veggies you choose, I hope you love it as much as we do!

PIN it!


Scroll down for recipe and leave a comment if you try.


5.0 from 6 reviews
Eggplant & Broccoli in Garlic Sauce
Prep time
Cook time
Total time
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.
Recipe type: Dinner, Veggies
Cuisine: Gluten-Free, Vegetarian, Vegan
Serves: 4 servings
Garlic Sauce (recipe adapted from The Spruce) (makes 1 cup)
  • 4 tablespoons rice vinegar
  • 3-4 tablespoons sugar (lately I've been using 3 tablespoons, so start with 3 and add more as desired)
  • 4 tablespoons gluten-free tamari (or gluten-free soy sauce)
  • 4 teaspoons mirin (Chinese rice cooking wine)
  • 2 tablespoons + ½ teaspoon sesame oil, divided
  • 3 teaspoons corn starch
  • 2 tablespoon water
  • 8 medium garlic cloves, minced or finely chopped
Stir Fry
  • 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
Chicken Stir Fry (Optional)
  • Sesame oil, 2-3 tbsp
  • 1 lb chicken breast, cut into 2 inch pieces
Garlic Sauce
  1. Combine rice vinegar, sugar, tamari, mirin, and ½ teaspoon sesame oil in a liquid measuring cup or small bowl, stirring to combine. (this is the sauce base)
  2. In a separate small bowl, dissolve the cornstarch in water.
  3. Heat 2 tablespoons sesame oil over medium heat in a saucepan. Add the garlic and cook, stirring until fragrant (around 30 seconds).
  4. Re-stir the sauce, add it to the saucepan and bring to a boil, stirring. (This will take about a minute).
  5. Re-stir the cornstarch- water mixture and add it to the sauce a little at a time (stirring as to combine) until it is a desired thickness-- it will thicken quickly as it heats up. For a thinner sauce, use less of the cornstarch-water mix.
  6. Transfer to a bowl or liquid measuring cup and set aside until ready to use.
  7. 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.
Stir Fry
  1. 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.
  2. 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.
  3. Add the garlic sauce to the sauted vegetables and stir to combine. Heat 2-3 minutes until warm.
  4. 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.
Chicken Stir Fry (Optional)
  1. In a large skillet, over medium high heat, add 2-3 tbsp oil and heat until shimmering but not burning.
  2. Add chicken and saute 6-8 minutes until cooked through.
  3. Add garlic sauce, stir to combine and cook an additional 2-3 minutes until warm.
  4. Serve with vegetables over rice.


eggplant broccoli bok boy garlic sauce gluten free #glutenfreerecipes

14 thoughts on “Eggplant, Broccoli & Bok Choy in Garlic Sauce

  1. Absolutely loved this! Used broccolini instead of regular broccoli and white wine because I didn’t have sherry. Great flavour and perfect amount of sauce. Would highly recommend 🙂

  2. Repeat recipe for sure!! Amazing flavor and again have for my and my husbands lunches tomorrow ! Can’t beat that!

  3. I love this dish so much. SO tasty and simple. I need tasty and simple right now with lots of veggies. As the world is in quarantine, I want a simple comforting tasty dish that it healthy and nutrient dense. I love this. There is something so comforting about eating a healthy and comforting dish when the world around me appears to be in chaos. I am not gf but I wanna be!

  4. Just made this for dinner and it’s DELICIOUS! Tastes exactly like my local restaurant’s veggies with garlic sauce. I didn’t change anything. Will certainly make this again. Thank you!

  5. This sauce is just delightful! So flavorful. I had to use white wine vinegar and white cooking wine because that’s what I had and it was still spot on. I added carrots and tofu. So so good!

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