Serves: 4

Source: Cindy Orley from Akron Ohio Moms

• In a small bowl, stir together rice vinegar, sugar or stevia, soy sauce, and ½ teaspoon sesame oil until combined.
• In another bowl, dissolve the cornstarch into the water.
• Heat 2 Tbsp sesame oil over medium heat in a saucepan. Add and stir minced garlic and cook until fragrant (around 30 seconds).
• Re-stir the sauce, add it to the saucepan and bring to a boil, stirring often.
• Re-stir the cornstarch- water mixture and add it to the sauce a little at a time (stirring as to combine) until it is a desired thickness. The longer it heats up the thicker it will get. If you prefer a thinner sauce, cook less or use less of the cornstarch-water mixture
• Set aside until ready to use.
• In a large skillet, over medium high heat, add 2-3 tbsp sesame oil and heat until shimmering but not burning. Add chicken and cook until no longer pink. Remove from skillet and set aside.
• To the same skillet, add extra oil, if needed. Add peppers, squash, beans, and eggplant, stirring often. Cook until tender, about 8 minutes. The longer you cook the vegetables, the softer the become.
• Add bok choy and saute until wilted and tender, about 1-2 minutes.
• Add cooked chicken, stir to combine.
• Add the garlic sauce to the sauteed vegetables and stir to combine. Heat 2-3 minutes until warm.
• Baby Bok Choy and Eggplant in Garlic Sauce Recipe
• Serve over rice.