Last week I wrote about a cabbage stir fry I made with button mushrooms. Today the ingredients became even more asian. I incorporated chinese cabbage (bok choy), shiitake mushrooms, and japanese eggplants.
I love cooking with japanese eggplants and baby bok choy because their smaller size gives them so much more flavor!
Bok Choy fun facts:
- One cup of bok choy gives you about 100% of your daily vitamin A needs, and about 66% of your daily vitamin C.
- The word bok choy originated from the Chinese word for “soup spoon” because of the shape of its leaves.
- Uncooked eggplants may contain a toxin called solanine that inhibits calcium absorption.
- Traditionally, raw eggplants have been used to treat scorpion bites and help those suffering from frostbite.
1 japanese eggplant
5 baby bok choy
5 shiitake mushrooms
2 tsp minced ginger
1 garlic clove, minced
1 tbsp tamari/soy sauce
1 tbsp rice vinegar
1 tsp oil
>>Sauté chopped scallion and ginger in oil. Add vegetables. Once browned add tamari, rice vinegar, and ginger. Serve over rice and top with sesame seeds and fresh scallions.