3medium Size Japanese eggplants cut 3/4 inch thick at a angle
4Baby Bok Choy cut in half
2Tblssoy sauce
1+1/2 Tbls Rice Vinegar
1+ 1/2 cupVegetable broth
2TblsCorn 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.