20-Minute Eggplant Pak Choi Stir-Fry
In this quick and simple 20-Minute Eggplant Pak Choi Stir-Fry, sliced eggplant is cooked in an aromatic sauce until silky and intense, with pak choi contributing crunch and freshness.
Ingredients
- 2- medium sized eggplants/400g
- 1 bunch of spring onions/scallions
- 2-3 large pak choi or spinach or kale
- 2 tsp of oil
- For the sauce:
- 2 tbsp of tamari for a gluten-free option otherwise use soy-sauce
- 2 tbsp of dry sherry or mirin
- 1 tbsp of rice vinegar/or apple cider vinegar
- 1 tsp of Chinese five-spice
- 2 tsp of organic brown sugar
- 2 garlic cloves minced
- 1 thumb of ginger minced
- 1 chili hot or medium depending on your preference
Instructions
- Mix all the sauce ingredients in a bowl and set aside.
- Cut the eggplants lengthways and then slice them about 3mm thick.
- Dice the scallions too. Separate the Pak Choi leaves from the stems and cut both into slices about 2cm thick.
- Heat the oil in a wok and add the eggplant pieces, and scallions, and stir-fry for 5-10 minutes, until tender and brown.
- Add the sauce you prepared in the wok. cook stirring frequently for a few minutes. Add the Pak Choi stems and cook for a few minutes. Finally, add the pak choi leaves and remove them from heat. The leaves will wilt quickly.
- Serve with rice or noodles.
Notes
For a gluten-free version, use tamari instead of soy sauce.
Store the leftovers in the fridge for up to 3 days.
Nutrition
Serving: 1servingFiber: 3.6gCalories: 210kcalFat: 6.5gProtein: 3.4gCarbohydrates: 13.4g
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