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Eggplant and Baby Bok Choy Stir Fry
Eggplant and Baby Bok Choy Stir Fry
Serves 2 - 4    Vegan    Gluten Free
Related information
  • 1 Tbsp. sesame seeds
  • ½ cup hot water
  • 2 Tbsp. white miso paste
  • 1 Tbsp. tamari
  • 1 Tbsp. rice vinegar
  • 1 Tbsp. maple syrup
  • 2 Tbsp. virgin coconut oil
  • 1 Tbsp. chopped garlic (about 3 cloves)
  • 1 tsp. minced ginger
  • ½ tsp. minced fresh chili pepper, or pinch red pepper flakes
  • 1 lb. baby or Asian eggplants, trimmed and cut in 1” pieces
  • 1 (6oz) head baby bok choy, cut in 3/4” pieces
  • 3 Tbsp. chopped scallions/green onions (about 1-2)
  • 1 tsp. toasted sesame oil
  • 1. Heat a large frying pan over medium-low heat. Add sesame seeds and cook and stir until golden, about 3-4 minutes. Remove from pan and reserve.
  • 2. In a small bowl, whisk together hot water and miso until miso dissolves. Add tamari, rice vinegar and maple syrup, mix well and reserve.
  • 3. Heat frying pan to medium and add coconut oil, garlic and ginger. Cook and stir until golden, about 1-3 minutes. Add chili pepper, eggplant and miso mixture from small bowl. Cook and stir until eggplant is tender, about 10-15 minutes. Add bok choy and scallions and continue to cook and stir until bok choy stems are tender-crisp. Drizzle with sesame oil, sprinkle with reserved toasted sesame seeds and serve, with rice, if desired.