Roasted Vegetables with Stir-Fry Sauce and Brown Rice

Name: Roasted Vegetables with Stir-Fry Sauce and Brown Rice
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Asian
Ingredients: 1 eggplant (sliced thin and cut into bite-size pieces); 1 yellow bell pepper (thinly sliced); 1 red bell pepper (thinly sliced); 2 cups broccoli florets; 2 carrots (thinly sliced); 1 cup snow peas; 1 baby bok choy (cut in half lengthwise); 3 tbsp extra virgin olive oil; salt and pepper to taste; 1/2 cup low sodium chicken broth (or vegetable broth for a vegan option); 1/4 cup rice wine vinegar; 1/4 cup low sodium soy sauce; 1 tbsp honey; 1 tbsp cornstarch; 1 tsp sriracha sauce; 2 garlic cloves (minced or grated); 1 tsp grated ginger; 6 cups cooked brown rice; 2 green onions (sliced); 1 tbsp multi-color sesame seeds

Instructions

Prep:20minCook:25min

This Roasted Vegetables with Stir-Fry Sauce recipe offers a foolproof twist on a classic dish, combining bold Asian-inspired flavors with an effortless oven technique.

Updated at: Fri, 06 Dec 2024 09:48:09 GMT