Japanese Eggplant
Contributed by Suzy Snowboard
Ingredients
- 3 Tbls Grape seed oil + more if needed
- 1 +1/2 Tbl ginger grated
- 3 clove garlic cut into thin slivers
- 2 Jalapeño peppers cut into thin circles
- 6 Shiitake Mushrooms sliced into thirds
- 3 medium Size Japanese eggplants cut 3/4 inch thick at a angle
- 4 Baby Bok Choy cut in half
- 2 Tbls soy sauce
- 1 +1/2 Tbls Rice Vinegar
- 1 + 1/2 cupVegetable broth
- 2 Tbls Corn Starch dissolved in 1/3 cup cold water
- Toasted Sesame oil
- Cilantro leaves
Instructions
- eat a wok or large sauté pan , add oil , when shimmering add garlic + ginger , stir for a few seconds. Next add the jalapeño peppers for a few more seconds, followed by the mushrooms , cook 1 minute. Now add the eggplant , stir for a few minutes until they begin to soften. Next add bok choy . Stir for another 2 minutes . Add vegetable broth. Bring to boil. Now slowly add corn starch solution ,drizzle into boiling liquid , add maybe half to start with . Continue cooking for a few more minutes to insure starch is activated. Then add as much more corn starch liquid as needed. Drizzle with sesame oil. Top off with cilantro leaves.
