The twins are graduating from kindergarten this week (Yikes! How did that happen?) and we’ve got recitals and all sorts of end of the year craziness happening so I was just thinking about something easy to make for dinner tonight. I don’t really have time to go to the grocery store and remembered that I have some salmon in the fridge that I’ll throw on the grill. But what about a side dish? This Japanese Stir-fried Veggie dish comes to mind and I can’t resist reposting it. It’s easy peasy because I have all the ingredients in my pantry and chances are you will too if you like to cook Asian food. Flavored with notes of soy, mirin, rice vinegar, ginger and garlic, this recipe pairs beautifully with any grilled seafood or meat. You can also toss in some tofu for a complete one-dish meal. Feel free to substitute the soy sauce with tamari (but use about half) if you’re on a gluten-free diet.
- Serves 3 to 4
- 1/3 cup lite soy sauce
- 2 tablespoons rice vinegar
- 3 tablespoons mirin
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 3 tablespoons vegetable oil, divided
- 1 small white onion, diced
- 2 teaspoons fresh minced ginger
- 2 garlic cloves, minced
- 1 japanese eggplant, sliced diagonally into ¼-inch pieces
- 1 red bell pepper, diced
- 1 cup fresh shitake mushrooms, cleaned and sliced
- 1 ½ cups broccoli florets, blanched
- toasted sesame seeds for garnish
- Make the stir-fry sauce: In a small bowl, combine the soy sauce, rice vinegar, mirin, sugar and sesame oil until blended and sugar is dissolved. Set aside.
- Heat a wok or large frying pan over medium-high heat until hot. Add the 2 tablespoons of oil and swirl to coat. Add the onion, garlic and ginger and sauté until fragrant, about 1 minute.
- Add the remaining 1 tablespoon of oil and add the eggplant. Saute for 2 minutes. Add the mushrooms and red bell pepper and sauté for 1 minute. Add the broccoli and sauté for 1 minute. Add the sauce mixture and toss to coat for 1 minute. Garnish with sesame seeds and serve immediately with hot jasmine rice or brown rice.