Pretty easy to make, let your imagination run wild.
2 Chinese Eggplants, chopped
1 Red, orange or yellow Bell pepper, chopped
1 1/2 cup Sugar Snap Peas
3 Green onions, chopped
1/2 Jalapeño (or pepper of your choice) minced
3/4 cup Daikon radish
2 bunches Baby Bok Choy
1 TBSP Fresh Ginger, minced
3 gloves Garlic, minced
2 TBSP Olive oil
1 TBSP Sesame Oil
1 TBSP Rice Vinegar
Toasted Sesame seeds
Prepared sticky rice or rice of your choice.
Sauce per bowl:
2 TBSP Hoisin Sauce (not gluten Free, use instead a plain BBQ Sauce if you need GF)
1 TBSP Soy Sauce (omit if using Hoisin)
1 tsp Rice Vinegar
1/4 tsp Ginger (dried)
1/4 tsp Garlic salt
1 1/2 tsp Sesame Oil (omit if using Hoisin)
1 tsp Horseradish (not prepared, just plain horseradish)
1 tsp hot sauce (I used Sriracha)
Prep all the vegetable along with your garlic and ginger.
Pour the oils and vinegar into the pan and get it hot. Not smoking hot but hot.
Bring the pan to the vegetables.
Add just the eggplant, garlic and ginger and begin to cook. The eggplant takes the longest.
I like a crunch to my vegetable which means the cooking will depend on how you like your vegi's. I also go in order of how long each takes to cook. Each time you are adding a vegi, clear a space in the middle and place there. This way you can see if a little more oil is needed.
The peas will take the second longest along with the Daikon radish.
Next the onions and finally the Bok Choy. I only "steam" my Bok Choy. With the pan still very hot, add the Bok Choy and push to the bottom of the pile with a spatula. Cover and cook not more then 3-5 minutes, depending on how you like it.
There might be times while you are cooking that your vegi's begin to stick, make a space in the middle and pour in a little neutral oil.
The sauce can be added one of two ways. Add the sauce right before it's finished cooking and mix it around to heat it up or zap the sauce in the microwave and pour it on the bowl afterwards.
How to toast Sesame seeds: get a pan hot, toss in the sesame seeds so that there is only one layer. Keep moving the pan around. They will toast very quickly. Do not leave them in the pan as they will continue to toast for a few minutes after removing from pan.
I hoped you enjoyed this recipe, if you did please leave a comment down below. You will also find a video that I made on how to make this dish. Go on over to YouTube and subscribe to my channel so that you don't miss any!
Thank you for stopping by and remember, enjoy life.
It's the one you have.