Vegetable Teriyaki Stir-Fry

This is the best and easiest vegetables teriyaki out there! It's quite quick to make and so much better than take-away food!

📝 Ingredients

• 1 Eggplant, chopped in squares (280 g.)
• 1/4 cup Ginger, finely minced
• 1/4 cup Garlic, finely minced
• 1/2 cup Red onion, finely sliced
• 1 1/4 cup Mushrooms, roughly chopped
• 1 Jalapenos, sliced
• 2 cups English Runner Beans, chopped
• 1 cup Carrots, shredded
• 1 small Broccoli, chopped into florets (approx 2 cups)
• 1 Red Pepper, chopped (approx. 3/4 cup. )
• 3/4-1 cup Water
• 1/4 cup Soy sauce
• 6 tbsp Brown Sugar (or any type of sugar you have.)
• 2 tbsp Cornstarch
• 1/4 cup cold water
• Rice / Rice pasta
• 2-3 tbsp Sesame seeds
• Chives

👨‍🍳 Instructions

1. 1Prepare your mise en place. Cut all the vegetables and prepare the ingredients for the sauce in separate bowls. Dilute the cornstarch in ¼ of water.
2. 2Cook your rice/pasta separately in a saucepan.
3. 3Warm-up your wok on high heat. When it's hot, pour some oil (2-3tbsp) and add the minced garlic and ginger. Stir constantly for 1 minute.
4. 4Add the eggplant, cook for 2mn stirring constantly.
5. 5Add the Broccoli florets, beans, cook for 5-7 more minutes stirring constantly.
6. 6Add the shredded carrots, the red pepper, and jalapenos. Cook and stir for 1 minute.
7. 7Pour the soy sauce, the sugar, ¾ cup of water and the diluted cornstarch.
8. 8Cook and stir again for a few minutes, or until the sauce is quite thick. If it's too thick add a bit more water.
9. 9Serve with your rice or pasta and garnish with some sesame seeds and chives.