Vegetable Teriyaki Stir-Fry

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. 1

   Prepare 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. 2

   Cook your rice/pasta separately in a saucepan.

3. 3

   Warm-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. 4

   Add the eggplant, cook for 2mn stirring constantly.

5. 5

   Add the Broccoli florets, beans, cook for 5-7 more minutes stirring constantly.

6. 6

   Add the shredded carrots, the red pepper, and jalapenos. Cook and stir for 1 minute.

7. 7

   Pour the soy sauce, the sugar, ¾ cup of water and the diluted cornstarch.

8. 8

   Cook 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. 9

   Serve with your rice or pasta and garnish with some sesame seeds and chives.