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20-Minute Eggplant Pak Choi Stir-Fry

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.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course
Cuisine Chinese
Servings 3
Calories 210 kcal


  • 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


  • 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.


For a gluten-free version, use tamari instead of soy sauce.
Store the leftovers in the fridge for up to 3 days.


Serving: 1servingCalories: 210kcalCarbohydrates: 13.4gProtein: 3.4gFat: 6.5gFiber: 3.6g
Keyword asian, glutenfree, healthy, lunch, maincourse, stifry, vegan
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