Soy Glazed Stir Fry

This soy glaze gives amazing flavour to this stir fry packed with colourful veggies! In this stir fry I used egg plant, broccoli, cauliflower, carrots, sugar snap peas and zucchini! For added protein, chicken or tofu would go great in this dish!

Ingredients:

• 1 medium sized eggplant, cubed
• 1/2 cup broccoli, cut into pieces
• 1/2 cup cauliflower, cut into pieces
• 3-4 medium sized carrots, chopped
• 1/2 cup sugar snap peas, cut into pieces
• 1 zucchini, chopped

Sauce:

• 1/8 cup maple syrup
• 1/8 cup soy sauce
• 1/2 tsp ground ginger
• 1/2 tsp rice vinegar
• 2 garlic cloves, minced
• Pinch of salt
• Pinch of red pepper flakes

Method:

 1. Chop up all of the vegetables and stir fry them in a non stick pan with 2 tbsp of grapeseed oil. After a few minutes of stir frying, if you find the oil gets soaked up by the vegetables, you can add in 1/4 cup of water. 

2. After 7-8 minutes of stir frying vegetables, add in the sauce and finish cooking the vegetables until the sauce is coated on the vegetables in a sticky glaze.

3. Pair the vegetable stir fry with either rice or quinoa and feel free to add in your favourite protein source as well! Enjoy!

- Danielle Byers