Tuesday, October 2, 2012

Stir-Fry Bok Choy and Roasted Eggplant

My husband's aunt and uncle gave us their CSA box of fresh veggies again this last Tuesday. Among other things, the box contained eggplant and bok choy, veggies I'm familiar with, but don't typically use all that often. That's all about to change, because let me tell you what, this was one of the tastiest vegetarian meals I've ever had. It was fast, easy and filling.

Stir-Fry Bok Choy and Roasted Eggplant

For the Bok Choy:
8 cups of bok choy, chopped, stems and greens
1/8 cup chicken stock
1 tbs fresh ginger, minced
2 cloves garlic, minced
2 tsp olive oil
1 tsp sesame oil
2 tbs Tamari or low-sodium soy sauce
Salt and pepper

For the Eggplant:
2 medium eggplant, chopped into chunks
Olive oil
Salt and pepper

1. Preheat the oven to 450 degrees. Put the eggplant on a sheet tray, drizzle with olive oil and top with salt and pepper. Mix together to combine. Roast for 20-25 minutes, depending on how big your chunks are.

2. Put a deep-sided pan or wok on medium high heat on your stove. When the pan is warm, add the olive and sesame oils. Add the garlic and ginger and cook for 1 minute, stirring constantly so as not to burn the aromatics.

3. Add the bok choy, tamari and chicken stock. Cook for 3-5 minutes. The greens will be soft and the stalks will be just starting to get tender. Season with salt and pepper and remove.

4. Serve the bok choy topped with the eggplant. Enjoy!

Bok choy chopped and ready to go!

Garlic and ginger - a classic combo!

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