After a long day in the office, who wants to go to sleep with a heavy stomach? So I opt for something vegetarian. It always leaves me feeling light!
This Eggplant & Basil Bok Choy Stir Fry served with Vegetarian Pot stickers was great — soft and crunchy, slightly sweet and tangy. You can add prawns or chicken to this stir fry if you would like – it would be delicious! Just omit the pot stickers and keep portion control in mind! Also, feel free to use whatever vegetables are lying in your fridge. Just put vegetables in the order based on the time it takes them to cook and soften.
Not only is this dish delicious but it’s packed with nutritional goodness. Bok Choy is also called Chinese cabbage and pak-choi and has been grown in China for more than 6,000 years! It can be eaten raw or cooked. Best part is, it’s fat free, saturated fat free, cholesterol free, low sodium, an excellent source of vitamin A and vitamin C and a good source of folate!
The Chinese eggplant ,which resembles a small zucchini, is sweeter and tenderer than the traditional eggplant, and can be cooked without peeling or salting. It’s also fat free, saturated fat free, cholesterol free, and sodium free!
Cook Time: 25 Min. • Serves: 2 • Calories: 465 • Total Fat: 18 grams • Protein: 12 grams
Dig in! This dish is delish, quick to prep, and good for you!
- 8 Vegetarian Store Bought Pot Stickers (Chinese Dumplings)
- 1 Large Chinese eggplant, cut into large julienne strips
- 8 baby bok choy, leaves taken apart and washed
- 4 garlic cloves, chopped
- 2-3 cm ginger piece, chopped
- 1 green chilli, sliced in half lengthwise (optional)
- 8 leaves Fresh Basil, chopped
- 2 tbsp of hoisin sauce
- 1 tbsp of rice vinegar
- 2 tbsp of sesame oil
- fish sauce to taste (instead of salt)
For the Eggplant & Basil Bok Choy Stir Fry
- Heat oil in a wok and fry the eggplant for a couple of minutes until it browns lightly.
- Next, add onion, garlic, ginger and green chilli, mix it all and fry for a couple minutes until the onion starts becoming translucent.
- Add the bok choy, basil, hoisin sauce, rice vinegar and fish sauce. Stir it well and cook on a reduced heat just until the bok choy becomes softer, about 6 more minutes.
For the Store Bought Vegetarian Pot Stickers:
- Take a non-stick pan with a tight cover and place 8 pot stickers in the pan. Add enough water to go halfway up the sides of the dumplings.
- Top with thin sliced napa cabbage. Cook on a medium high flame for a few moments – test by pressing firmly on one pot sticker – it should feel firm. The less you cook them, the better the noodle part will be – you don’t want to overcook.
- Drain well and eat while hot!
Look below for all the nutrition facts as well as a break down of the nutrition for all the ingredients!
|Ingredient||Linked To Nutritional Value||Cal||Fat||Carb|
|8 Each bok choy||Cabbage, bok choy, leaf, fresh||7.5||0||1|
|4 Cup eggplant||Eggplant, Chinese, ckd||60.5||0||15|
|4 Each garlic cloves||Garlic, cloves, fresh||9||0||2|
|1 Teaspoon ginger||Spice, ginger root, fresh||1||0||0|
|1 Tablespoon green chili||Pepper, chili, green, hot, fresh, chpd||2||0||0.5|
|2 Tablespoon hoisin||Sauce, hoisin, rts||35||0.5||7|
|1 Tablespoon rice vinegar||Vinegar, brown rice (Spectrum Naturals)||5||0||1|
|2 Tablespoon sesame oil||Oil, sesame (Eden)||120||14||0|
|.25 Teaspoon fish sauce||Sauce, fish, rts||0.5||0||0|
|8 Each pot sticker||Potstickers, vegetable, w/o sauce, fzn (Ling Ling)||224||3||42.5|
|8 Each basil||Herb, basil, leaf, fresh||0.5||0||0|
Love to hear you thoughts below!