Yesterday's farmers market trip left us with a few, seemingly challenging, items to formulate into a meal. We did a nice little google search and came upon this, fairly basic, stir-fry recipe. The key players: eggplant and bok choy ... but don't be scared, these guyes are harmless. As a side note, these items will be rather costly to purchase at first, but once you take the plunge, they last (what seems like) forever.
- 1 T coconut oil
- 2 inch nub of ginger, peeled & minced
- 1 eggplant, cubed
- 1 head baby bok choy, sliced & separated into stems and leaves
- 2 T miso paste (we left this one out; it wasn't at the grocery)
- 4 T boiling water
- 1 T tamari
- 1 T rice vinegar
- 2 t honey (or maple syrup to keep it vegan)
- 1 t sesame oil (optional)
- 1-3 t chili garlic sauce (we used thai red chili paste)
- 2 T sesame seeds
Start by cooking up some rice, this typically takes about 40 minutes, so start right away since everything else takes no time at all. Next you will make the sause so mix the tamari, rice vinegar, honey, and sesame oil, and stir well to combine (also add the miso paste if you have it). Set aside.
In a large wok, heat the coconut oil and stirfry the garlic paste over medium-high heat until it just begins to brown, about 1-2 minutes. Coconut oil smells like heaven. Next, add the eggplant and the miso sauce, and stirfry until it has softened, about 5-7 minutes. Add your baby bok choy stems and cook about 2 minutes more. Add the bok choy leaves and continue to stirfry until the greens have just softened, about 2 minutes more. Feel free to throw in anything else you want at the last minute, we added red pepper flakes.
In a separate small pan over medium heat, toast the sesame seeds for 3-5 minutes, until they turn golden brown. Serve the stirfry over the brown rice and top it off with the toasted sesame seeds, and voila, you are done! We added Trader Joe's Island Soyaki at the end because it is divine and makes everything taste better. Enjoy!
*Disclaimer: my nails are always chipped.