This dish worked very nicely with our baby eggplants from this week's delivery. I used about 10 of them, cut in half, and I used every bit of our bok choy (this week's and some from last week, even).
What I liked about Christine Hadden's FoodySchmoody recipe here, compared to other stir fries I've tried, is that I could mix up its simple sauce before starting any cooking. That made the actual cooking very easy going.
Unlike her, though, I added the sauce in as the last step, after sautéing the bok choy greens a bit. I let the sauce warm up, then I turned the heat off and let everything softly simmer. Also, before any of that, I added the bok choy stalks (cut into "straws") at the same time I added the eggplant to make sure they got soft enough. Finally, because I didn't have chili garlic sauce, I used a pinch of cayenne instead.
This was really easy and good, and it would have gone great with a protein like firm tofu. I'm pretty lazy, so if I had chosen to add that, I would have sautéed the tofu cubes (after having pressed as much water out of the tofu as possible) first, removed them, and then added them back in to the completed dish before serving it.
Hope you like it!
My meal prep, in progress:
The recipe creator's final result:
