Tonight I am making a Vegetarian Stir Fry. When I make meatless stir fry I try to include mushrooms and/or eggplant because I consider these to be "meaty" vegetables.
I love having Stir Fry because it is so fast and easy. I prep all the vegetables ahead of time and then when we get hungry I start the Stir Fry and dinner is on the table in 15 minutes. Unless you are making rice and then the rice takes about 35-45 minutes.
I gather all my ingredients.
These will vary according to what I have in my refrigerator.
I always start with onion.
Today I had half of a red onion in my fridge.
You can use any onion you have, including scallions.
And garlic, minced.
These get stir fried first in 1 T. oil.
Today I am using Dark Sesame Oil.
As soon as the onion and garlic is fragrant I add another T of oil and....
And the white part of the Bok Choy.
I also add 1/4 t. crushed red pepper at this time.
Continue to Stir Fry these vegetables until crisp-tender.
Add the Bok Choy Greens and the
Trimmed Snow Peas at the very end along with 1/4 c. Soy Sauce.
These last vegetables cook very quickly.
Eggplant and Zucchini Stir Fry
2 T. Dark Sesame Oil, divided
1/2 of a large onion, sliced
3 cloves garlic, minced
1 med Eggplant or 2 Chinese Eggplants, cut into chunks or rounds
2 zucchini, cut into half moons
8 oz. mushrooms, halved or quartered if large.
1 head Bok Choy, whites and greens separated and sliced.
1 pkg. Snow Peas, trimmed
1/4 c. Soy Sauce
Heat 1 T. of the oil in a wok over medium high heat. Add the onion and garlic and cook until fragrant but not brown. Add the second T of oil to the pan. Add the Eggplant, Zucchini, Mushrooms, the white parts of the Bok Choy and the crushed red pepper flakes. Stir and Cook until crisp-tender. Add the greens and the snow peas along with 1/4 c. soy sauce. Cook until greens start to wilt and are warmed through. Print Recipe