Dishing Up the Dirt

spicy sesame eggplant and bok choy stir fry

September 18, 2012

Hey there.

We are pretty pooped around here.

It is the point in the farm season where every bone in our body is ready to break.  Our spirits are not as high as they were earlier in the season.  There are days when we feel like we will literally fall over from exhaustion.  And those days are pretty much every day this time of year.  We are freaking tired!

But the season is not over yet, so we will hold our heads high and carry on.

Thank god we have beautiful crops of eggplant, bok choy, and scallions.  Yes, these three ingredients will help carry us through the rest of the season.

Spicy sesame eggplant and bok choy stir fry:

2 inch nub of ginger, peeled and minced

1 eggplant, cubed

1 head of bok choy, sliced, stems and greens seperated

1 bunch of scallions, (about 1/2 cup) diced, white and light green parts only

2 tbs tamari

2 tbs sesame oil

2 tsp maple syrup

1 tbs rice wine vinegar

4 tbs water

1 tsp Siracha hot sauce

2 tbs sesame seeds, toasted

In a small bowl combine the sesame oil, rice wine vinegar, tamari, maple syrup, ginger, water and siracha.  Whisk everything together.

Heat a large oiled skillet over medium heat.  Add the scallions.  Cook for a few minutes.  Add the eggplant and cook for about 5 minutes. (Until slightly soft.) Stir often.  Add the bok choy stems and continue to cook.  After about 5 minutes of cooking add the bok choy greens and tamari sauce.  Stir the sauce in and continue to cook until the greens turn bright and wilted. Taste test to make sure everything is cooked to desired consistency.

Serve over brown rice and top with toasted sesame seeds.


Leave a Reply

15 thoughts on “spicy sesame eggplant and bok choy stir fry

  1. Bridget says:

    This was SO GOOD. Thank you for the recipe. My dinner guests loved it.

    1. Andrea says:

      So happy you enjoyed it!

  2. Ruta says:

    This is so delicious. Just added some red peppers to it.

    1. Andrea says:

      So happy you enjoyed it! The red peppers sound like a great addition.

  3. denesse says:

    Where/ when does one use the 4 Tbls. water?

    1. Andrea says:

      My bad! I just adjusted it to the recipe. It goes into the sauce to thin it out a bit!

  4. Shara says:

    I’ve made the recipe so many times now I know it by heart. Thanks for sharing!

  5. JoJo says:

    Just tried this for the first time – live it. Added red pepper and snow peas at the same time as the bok choy greens. Thanks for sharing.

  6. Candance says:

    Delicious. I added red onion and fresh garlic. Didn’t have tamari sauce so I used a blend of soy and oyster sauce. Also used honey instead of maple syrup because I don’t have that either. Will definitely cook again. Family loves it!. Thanks for sharing.

  7. Ray says:

    I am not able to find “rice wine vinegar” only “rice vinegar”. Is it the same? If not, where can I find the rice WINE vinegar? I really want to try this recipe.

    1. Andrea says:

      rice vinegar is just fine. Make sure it’s unseasoned rice vinegar though. Hope you enjoy this recipe!

  8. Kim says:

    Gonna try it tonite!

  9. Jen says:

    Delicious! I just bought more eggplant so I can make it again.

  10. Susan FitzGibbon says:

    Very good! I misread the recipe and added 1 Tablespoon of siracha sauce. Very spicy! Will make again the right way.

  11. Rosa says:

    Just made this, I had some bok choy left and was looking for different recipes with it, but simple. I roasted the veggies and then added the marinade – so delicious!! I will definitely do this again! Thank you for the recipe!

Order Today!

New cookbook!

Local Dirt

I'm super excited about my new book full of farm fresh recipes and stories straight from the farm. There's a little something for everyone inside. You can order a copy today! Please order from my local bookstore, they have signed copies for a limited time and they'll ship anywhere worldwide!

Order From My Local Book Store