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

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!

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ENJOY!

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

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