Veggie Teriyaki Bowl
By Kwoklyn Wan
Image © Sam Folan
Prep Time
20 minutes
Number of Servings
Serves 2
Recipe Source
The Veggie Chinese Takeout Cookbook by Kwoklyn Wan ($22.99, Quadrille, 2020)
Ingredients
Sauce
- 1⁄2 cup light soy sauce
- 3 Tbsp brown sugar
- 2 tsp dried chili flakes
- 1 Tbsp honey (vegan option: use agave or maple syrup)
Bowl
- 1 Tbsp oil
- 1 onion, roughly diced
- 1 tsp grated garlic
- 2 tsp grated fresh ginger
- 1 red bell pepper, roughly diced
- 1 courgette (zucchini), cut into bite-sized pieces
- 2 oz long-stem broccoli, cut into small florets
- 6 to 8 baby corn cobs
- 1 medium aubergine (eggplant), cut into bite-sized pieces
Directions
- Combine all sauce ingredients in a bowl, mix well, and set to one side.
- Heat oil in a wok over medium-high heat, add onion, garlic, and ginger. Fry until fragrant and onion is translucent. Add remaining vegetables and stir-fry for 3 to 4 minutes. Add sauce mixture, bring to boil, and simmer for 3 minutes.
- If desired, serve on top of freshly steamed rice or springy noodles.
Nutrition Info
Without rice or noodles: 369 Calories, 14 g Protein, 67 g Carbohydrates, 14 g Fiber, 9 g Total fat (1 g sat), 2,334 mg Sodium, ★★★★★ Vitamin B6, C, ★★★★ Vitamin K, Folate, Phosphorus, ★★★ Vitamin B2 (riboflavin), B3 (niacin), Magnesium, Potassium, ★★ Vitamin B1 (thiamine), E, ★ Vitamin A, Calcium, Iron, Zinc
Contributor
Kwoklyn Wan
Professional Chef and Kung Fu Instructor
Kwoklyn Wan is a professional chef, restaurateur and Kung Fu instructor. He frequently teaches and demos Chinese cooking. Kwoklyn is the brother of television celebrity Gok Wan, and the two brothers grew up working in their family's Cantonese restaurant in the Midlands, UK.
He is the author of The Chinese Takeout Cookbook (2019), The Veggie Chinese Takeout Cookbook (2020), Chinese Takeout in 5 (2021) and 10-Minute Chinese Takeout (2022), and presents his own show on Amazon Prime, "Kwoklyn's Chinese Takeaway Kitchen."
