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Teriyaki vegetable rice bowl recipe

Kwoklyn Wan
Simple, fresh, healthy and quick - Sam Folan

Sometimes all we want is something simple to make that isn’t going to create an explosion of pots and pans to wash up afterwards. A mountain of vegetables in a rich, aromatic, velvety umami sweet chilli sauce, served over noodles or steamed rice, is just the ticket.

SERVES

Three to four

INGREDIENTS

  • 1 tbsp oil
  • 1 onion, roughly diced
  • 1 tsp grated garlic
  • 2 tsp grated fresh ginger
  • 1 red pepper, roughly diced
  • 1 courgette, cut into bite-sized pieces
  • 60g long-stem broccoli, cut into small florets
  • 6-8 baby corn cobs
  • 1 medium aubergine, cut into bite-sized pieces 

For the sauce

  • 125ml light soy sauce
  • 3 tbsp brown sugar
  • 2 tsp dried chilli flakes
  • 1 tbsp honey (vegan option: use agave or maple syrup)

METHOD

  1. Combine all of the sauce ingredients in a bowl, mix well and set to one side.
  2. Heat the oil in a wok over a medium-high heat, add the onion, garlic and ginger and fry until fragrant and the onion is translucent.
  3. Add the remaining vegetables and stir-fry for three to four minutes. Add the sauce mixture, bring to the boil and simmer for three minutes.
  4. Serve on top of freshly steamed rice or noodles.

Recipe from The Veggie Chinese Takeaway Cookbook by Kwoklyn Wan, published by Hardie Grant (£15). Order your copy from books.telegraph.co.uk