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.
- 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