Step 1- Cutting the veggies
This is the most time consuming step. Cut cauliflower and broccoli into florets. Cut green beans into halves. Quarter the mushrooms. Slice the carrot according to your liking. Cut the bell pepper how you like it. Cut the green papaya in half. Set it on a cutting board flat side down. Slice it into a half vertically. It will give you 2 sides shaped like a canoe/boat. Put the flat side down again and cut into slices. You will get the slices shaped like an “U”.

Cut red onions into thick slices. Key is to keep the veggie size consistent. You can cut them into whichever way you like them

Step 2- Steaming the veggies
Steam papaya for 3 mins, Cauliflower for 2 mins, green beans for 2 mins, carrots for 2 mins, broccoli for 1 min. We will sauté eggplants, red bell pepper and mushrooms.

Step 3- Sautéing veggies
Heat a large enough pan on med heat with 2 tsp sesame oil. Add 1 tsp each minced ginger and garlic. Sautee till its fragrant. Add the ¼ cup thickly sliced red onion and thick cut egg plants. Stir it few it times then add very little water, cover and cook for a min. The steam will cook the eggplants. Then add the red bell pepper. Cook for few mins. Add a knob of butter. It will add a beautiful flavor. Butter makes everything better…lol.

Add the mushrooms. Saute for a min. Then add the steamed veggies. Season with salt and pepper. I used pink salt. Any salt will do. Stir it few times and its done. Veggies can be served just like this.

Optional step 4 – Adding corn starch slurry
My family members like a bit of gravy. So I added 1 tsp corn starch with a little bit of water to make a slurry. Add that in. It will create a bit of thick gravy. Not too much, just enough. That’s it. Enjoy !!!