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Eggplant, Bok Choy, and Mushroom Stir-fry

Active Time: 35 minutes / Cook Time: 20-25 minutes / Total Time: 35-40 minutes

Makes 2 servings

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  • 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


  1. 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.
  2. 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.
  3. Pat the eggplant dry with a clean kitchen towel and place in a large bowl. Add the cornstarch and toss to coat evenly.
  4. 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.
  5. 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.
  6. Add the onion to the pan and stir; cook 2 minutes.
  7. Add the bok choy stems, stir; cook 2 minutes.
  8. Add the bok choy leaves, ginger, and garlic, and stir. Cook, stirring occasionally, 2-3 minutes or until the leaves are wilted.
  9. Add ½ of the sauce to the pan (it will sizzle and spit, so stand back), stir, and turn off the heat.
  10. Add the remaining sauce to the pan and gently stir to combine. Divide the vegetables evenly between two plates.
  11. Sprinkle each serving evenly with scallions and cashews, adding additional Sriracha as desired, and serve.