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