We love baby bok choy and chinese eggplant. When I saw them looking all fresh and delicious at the Asian market, I couldn’t resist. I grabbed a beautiful red pepper, too and it made for a quick and easy supper. The recipe is from foodandwine.com with a few tweaks of my own.
1 to 1 1/2 lbs. baby bok choy, washed and patted dry
2 small Chinese eggplants* (about 1 ½” x 10″) halved and cut into ½” half circles
1 red bell pepper, stem and seeds removed, cut into 1″ squares
1 tbsp olive oil
1 tbsp grated fresh ginger
1 big tsp chopped garlic (or two cloves fresh minced)
3 tbsp oyster sauce
2 tsp fish sauce
1 tsp soy sauce
2 tbsp sesame seeds
2 cups basmati or jasmine rice**
3 and 7/8 cup water
1 tsp salt
Rinse rice well and start cooking with water and salt on medium heat. Once it starts boiling, reduce heat to low, cover and cook for 20 minutes.
In a large frying pan or wok, heat oil on medium/high heat. You can use peanut oil or canola, but I had Olive oil handy so I just used that. Add ginger and garlic and cook for a minute or so, stirring constantly.
Add bok choy and cook, moving it gently but constantly so the garlic and ginger don’t burn. Cook for 2-3 minutes. Add eggplants and peppers and continue cooking and tossing for another minute.
Add oyster sauce, fish sauce and soy sauce and cook for another minute or so until everything is warmed through. If the bottom of the pan is starting to brown too much, add a couple of tablespoons of water, and scrape up the bottom.
Remove from heat, sprinkle with sesame seeds and serve over rice.
*You could probably substitute a small regular eggplant for the Chinese eggplants. Don’t think it would be the same without the Bok Choy. If you can only get regular bok choy, wash and pat it dry and then slice it into four quarters.
** Jasmine or another long grain rice would be great, but I always have basmati, so that’s what I used.