This combination of vegetables offers wonderful texture, held together by a spicy, garlic-y sauce.
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cup soy sauce
tsp sesame oil
clove garlic, minced
tsp ginger, finely minced
tsp Dijon or Chinese mustard
chili flakes or chili sauce (such as Sambal Oelek or Sriracha), to taste
Tbsp vegetable oil
carrot, peeled and thinly sliced
sweet onion, diced
stalks celery, thinly sliced
lb(s) cremini mushrooms, sliced
cup coarsely shredded kale or Napa cabbage
cup broccoli or broccoflower
cup baby bok choy
cup eggplant, diced
cooked rice, for serving
For the sauce, whisk all of the ingredients together and set aside.
Before cooking, have all of the vegetables chopped and on-hand. Heat a large sauté pan on high heat and add the oil. Add the carrot, onion, celery, mushrooms and kale (or cabbage) at once and constantly toss for 2 minutes. Add the broccoli (or broccoflower), bok choy and eggplant, toss for a minute, then add the sauce and stir quickly until the sauce turns shiny and the vegetables just soften, 1-2 minutes. Serve immediately over rice.