Butternut squash, eggplant, and broccoli are quickly sauteed in a veggie-forward stir-fry, then doused in a sweet-and-savory balsamic soy sauce. It’s one sensational vegetarian side dish. The veggies are perfectly cooked in a giant wok, then coated in a sticky sweet sauce that honestly tastes like restaurant quality (but even better). It’s lighting fast, makes for one tasty side dish, and bonus – can be turned into a full meal with a few simple additions.
3 tablespoons extra-virgin olive oil
2 cups diced butternut squash
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 eggplant, diced
2 cups broccoli florets
3 green onion, sliced, with white and green parts separated
3 garlic cloves
2 teaspoons fresh thyme leaves, roughly chopped
Soy Balsamic Sauce
2 tablespoons tamari soy sauce or coconut aminos
1 tablespoon balsamic vinegar
1 tablespoon honey
1 teaspoon sesame oil
* In a small bowl, stir together the soy sauce, balsamic vinegar, honey, and sesame oil. Set aside.
Heat 2 tablespoons of oil in a wok or large pan over medium heat.
* Add the butternut squash, salt, and pepper. Stir frequently and cook for 5 minutes, until the squash becomes slightly caramelized on the edges.
* Add the eggplant plus 1 more tablespoon oil and stir for 2 to 3 minutes. Then add the broccoli, white parts of the green onion, and garlic, and stir for another 2 to 3 minutes, until the broccoli is crisp tender.
* Add the soy balsamic sauce along with the green parts of the green onion, and the fresh thyme leaves. Stir until well combined. Garnish with extra thyme leaves before serving.