Eggplant, Bok Choy, and Mushroom Stir-fry
Active Time: 35 minutes / Cook Time: 20-25 minutes / Total Time: 35-40 minutes
Makes 2 servings
- 1 small eggplant
- 1 teaspoon fine sea salt
- 2 tablespoons cornstarch or arrowroot
- ¼ cup coconut oil, divided, plus more as needed
- 4 oz. cremini or button mushrooms, sliced
- ½ small onion, halved and sliced vertically
- 2-3 heads baby bok choy, leaves and stalks separated and roughly chopped
- 1 inch piece of ginger, grated or minced
- 1 garlic clove, grated or minced
- ¼ cup tamari
- 2 tablespoons brown rice vinegar OR rice vinegar
- 2 tablespoons honey
- 2 teaspoons Sriracha, or to taste
- 2 teaspoons toasted sesame oil (regular will work, but will not have the complex flavor of toasted—use what you have)
- 2 scallions, sliced
- 2 tablespoons chopped roasted cashews OR 1 tablespoon toasted sesame seeds
- Trim the ends off of the eggplant and cut into quarters. Cut the quarters into ½” sticks, about 2-3” long. Place in a colander in the sink and toss with salt. Let sit while you prepare the vegetables and the sauce, about 10-15 minutes.
- To make the sauce, in a large measuring cup or small bowl, whisk together the soy sauce and next 4 ingredients (through sesame oil). Set aside.
- Pat the eggplant dry with a clean kitchen towel and place in a large bowl. Add the cornstarch and toss to coat evenly.
- Heat 2 tablespoons oil in a large skillet over medium heat. When it shimmers, add eggplant in a single layer; you will probably need to do this in batches. Cook on each side until golden brown, about 2 minutes per side. Transfer to a paper towel-lined plate and repeat with remaining eggplant and oil.
- If the pan has at least 1 tablespoon of oil left after cooking the eggplant, add the mushrooms; if not, add 1 tablespoon oil and allow to melt and heat first. Cook the mushrooms on each side until golden brown, about 1-2 minutes per side.
- Add the onion to the pan and stir; cook 2 minutes.
- Add the bok choy stems, stir; cook 2 minutes.
- Add the bok choy leaves, ginger, and garlic, and stir. Cook, stirring occasionally, 2-3 minutes or until the leaves are wilted.
- Add ½ of the sauce to the pan (it will sizzle and spit, so stand back), stir, and turn off the heat.
- Add the remaining sauce to the pan and gently stir to combine. Divide the vegetables evenly between two plates.
- Sprinkle each serving evenly with scallions and cashews, adding additional Sriracha as desired, and serve.