Organic Bok Choy, Asian Eggplant, and Scallions in Black Bean and Garlic Sauce

Servings: 4 - 6
Time: 20min/prep; 15min/cook
Difficulty: easy
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I love black bean and garlic sauce and while it’s great with pork, chicken or even seafood I especially like it on veggies.

When I saw organic bok choy, Asian eggplant, and scallions at the Worden Farm booth at the downtown Sarasota Farmer’s Market I knew exactly what I wanted to do with them.

Worden Farm is a local, organic farm based in Punta Gorda, Florida, that is owned and operated by Chris and Eva Worden. If you’re ever in the Sarasota, St. Pete, Tampa area over a weekend you can visit them any Saturday (Oct-May) at either the Sarasota Farmer’s Market (1487 2nd St., Sarasota, FL 34236; http://sarasotafarmersmarket.org/) or the St. Pete Farmer’s Market (350 2nd Ave N, St. Petersburg, FL 33701).

INGREDIENTS

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2 lbs bok choy, washed, root stem removed, cut into 1 inch wide diagonal pieces
1-2 Asian eggplant, washed, top removed, sliced into 1/2 inch wide diagonal pieces
1 lbs white button mushrooms, washed, quartered (other fresh varieties good as well)
1 red bell pepper (for color), washed; stem, seeds, and white membrane removed; cut into 1-inch squares
3-5 scallions washed, cut into 1/4-1/2 inch wide diagonals; separate white from green pieces
3 Tbsp black bean and garlic sauce
4 Tbsp peanut oil (you may need more as eggplants soak up oil so have some extra ready just in case)
Fresh chiles cut into 1/4 inch wide diagonals (optional)

DIRECTIONS

Preparation:

Wash and pat dry all veggies
- Bok choy, cut away root stem and remove any blemished leaves or stems, slice on the diagonal 1 inch wide pieces; set aside.
- Asian eggplant, cut away top stem area, slice on the diagonal into 1/2 inch wide pieces; set aside.
- White button mushrooms, quarter or halve depending on size; set aside.
- Red bell pepper, halved; remove stem, seeds, and white membranes; cut into 1 inch wide squares; set aside.
- Scallions, remove root tip, slice on the diagonal into 1/4-1/2 inch wide pieces, separate white from green parts; set aside.
- Red chiles (optional), slice on the diagonal into 1/4 inch wide pieces; set aside.

Cooking:

Heat a wok or large skillet on a burner set at high heat; add peanut oil.
Add white portion of green onions and eggplant, stir continuously; cook for 2 minutes.
Add black bean and garlic sauce, stir continuously; cook for 1 minute.
Reduce heat to medium-high.
Add bell pepper and mushrooms, stir continuously; cook for 2 minutes.
Add bok choy, stir well; cook covered for 5 minutes.
- At this point, you may need to add a little water (1/4 cup at a time) to help the veggies steam. This will always depend on the moisture content of your veggies. The older they are the less water they will contain.
Test for doneness of the eggplant. It should be tender but still intact.
The dish is ready!
- Place all the veggies on a serving platter for family style or…
- Take out your chopsticks and plate on individual plates fancy, fancy!