Sautéed Veggies in a Sweet Chili Sauce
Ingredients
- 1 medium eggplant, cubed
- 1 red bell pepper
- 3 scallions, thinly sliced (separate white from green)
- 1 cup sliced mushrooms
- 2 tbsp soy sauce
- 2 tbsp sweet chili sauce (can be found in the international section of your store along with Asian products)
- 2 tsp maple syrup
- 1 tsp minced garlic
- 1/2 tsp minced ginger
- 1 tbsp water
- Pinch of salt
Preparation
In a bowl combine garlic, ginger, soy sauce, chili sauce, maple syrup and water
Set mixture aside
In a sauté pan, add in mushroom, eggplant and the white ends of the scallion along with a pinch of salt to sprinkle over veggies
Allow to cook and brown until mushrooms have mostly removed their moisture
Add a splash of veggie broth to prevent sticking and sauté for another 3-5 minutes until eggplant begins to brown
Add in red bell pepper and greens, and mix to combine
Pour sauce over veggies and combine until veggies are fully coated and sauce thickens
Remove from heat and serve as desired
