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eggplant & broccoli in garlic sauce

4.8

(8)

www.healthygffamily.com
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Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 4

Ingredients

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Instructions

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Step 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)

Step 2

In a separate small bowl, dissolve the cornstarch in water.

Step 3

Heat 2 tablespoons sesame oil over medium heat in a saucepan. Add the garlic and cook, stirring until fragrant (around 30 seconds).

Step 4

Re-stir the sauce, add it to the saucepan and bring to a boil, stirring. (This will take about a minute).

Step 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.

Step 6

Transfer to a bowl or liquid measuring cup and set aside until ready to use.

Step 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.

Step 8

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.

Step 9

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.

Step 10

Add the garlic sauce to the sauted vegetables and stir to combine. Heat 2-3 minutes until warm.

Step 11

Serve over rice. Garnish with green parts of green onion.

Step 12

In a large skillet, over medium high heat, add 2-3 tbsp oil and heat until shimmering but not burning.

Step 13

Add chicken and saute 6-8 minutes until cooked through.

Step 14

Add garlic sauce, stir to combine and cook an additional 2-3 minutes until warm.

Step 15

Serve with vegetables over rice.

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