Bok Choy, Eggplant, Broccoli and Mushroom Stir Fry


  • 3 eggplants, chopped into 1” cubes
  • 200 gm button mushrooms, cut in half (I used tinned mushrooms)
  • 1 big bunch, bok choy, trimmed
  • 1 small head of broccoli, cut into thin florets
  • 1 tbsp sesame oil
  • 2 shallots, thinly sliced
  • 6 cloves garlic, minced
  • 1 tsp grated ginger
  • Salt to taste
  • Freshly ground black pepper
  • 2 tsp oil
  • Toasted sesame seeds, to garnish

For the Sauce –

  • 1/4 cup oyster sauce
  • 1 tbsp soy sauce
  • 1 tsp brown sugar
  • 3 tbsp water

Method –

  1. Boil the broccoli for 1 minute. Drain the water and set aside
  2. In a wok, heat oil on medium heat
  3. Sauté shallots, garlic and ginger
  4. Raise the heat and stir fry broccoli for 2 minutes
  5. Add mushrooms and stir fry for a minute
  6. Add eggplants and continue to stir fry for a minute
  7. Combine the sauce ingredients in a bowl, mix well and pour the sauce into the wok
  8. Bring it to a boil, reduce heat to medium, cover and cook for 2 minutes
  9. Add the bok choy, give it a good stir, cover and cook for a minute
  10. Season with salt and freshly ground black pepper
  11. Drizzle sesame oil and toasted sesame seeds

1 Comment

Leave a Comment

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s