Eggplant & Broccoli in Garlic Sauce
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 + 1/2 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
White or Brown rice, cooked
Chicken Stir Fry (Optional)
- Sesame oil 2-3 tbsp
- 1 lb chicken breast cut into 2 inch pieces
- 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)
- In a separate small bowl, dissolve the cornstarch in water.
- Heat 2 tablespoons 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 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.
- 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.
Chicken Stir Fry (Optional)
- In a large skillet, over medium high heat, add 2-3 tbsp oil and heat until shimmering but not burning.
- Add chicken and saute 6-8 minutes until cooked through.
- Add garlic sauce, stir to combine and cook an additional 2-3 minutes until warm.
- Serve with vegetables over rice.
17 thoughts on “Eggplant, Broccoli & Bok Choy in Garlic Sauce”
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 🙂
Great substitutions! I best it tasted amazing!
Repeat recipe for sure!! Amazing flavor and again have for my and my husbands lunches tomorrow ! Can’t beat that!
Such a hit! I did add diced fresh ginger to my stir fry. Will definitely be making again. Thank you!
Great add! I love ginger and bet it tasted amazing here! Thanks for sharing!
Simply outrageous!!! Highly Recommend!!!
Thank you so much! 🙂
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!
Thank you!! Tasty and simple is the best, especially now! And I love that you’re not gf but love the recipe– that is exactly our intent– to create and share recipes that everyone can love!
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!
Aw, so happy you loved it! Thank you!!
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!
This looks great, planning to make it tonight! Do you think I could omit the cornstarch from the sauce?
Sure! The cornstarch just thickens the sauce.
SOOOOO delicious!!!! My husband and I LOVED IT!!! The flavors are so amazing. Added shrimp and it was super delish!!! Thank you for this awesome recipe!!!
Happy you loved it! Shrimp is a great idea!
Really tasty and substantial, despite being a vegan meal. I loved how garlicky it was. It is a little rich, so not suitable for a light meal. I might use slightly less of the sauce next time, to reduce the richness. I’m looking forward to having it again.