Ingredients–

• 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