This is just some ingredients I threw together with fresh five spice powder I brought home from Vietnam. Every week or so, I try to make a 'leftover dish' out of what's left in the fridge, both cooked and uncooked. If you have any chicken, fish or tofu or lentils, add some for a complete meal.
These measurements are approximate. Another attempt with adjustment would be helpful.
Ingredients:
Baby bok choy, hard ends removed
2 Asian eggplants, cubed
1 onion coarsely chopped
2" of fresh ginger, chopped or grated
2 Tbsp canola oil
1/2 - 1 tsp five spice powder
1 Tbsp Asian sesame oil
1/4 tsp garlic powder
1 Tbsp low sodium soy sauce
Garlic chili sauce - optional
Directions:
1) Heat the oil, then sauce the onions and ginger until clear.
2) Add the eggplant and bok choy and other ingredients. Continue to stir fry until bok choy is bright green and eggplant is soft. Add chili sauce if desired.
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