- Rating:
- Servings:
- 2 - 4
- Difficulty:
- Total Time:
- Recipe By:
- Andrew Faulkner
Ingredients
- 1 1/2 cups Chinese Okra trimmed
- 1 Chinese Eggplant cut into half inch pieces
- 1 small Organic Carrots shredded
- 1/2 cup White Onion chopped
- 1 package Baby Corn drained
- 1 1/4 cups Bok Choy (Baby Bok Choy) washed and trimmed (1 head)
- 1 teaspoon Thai Garlic Chile Sauce
- 1 tablespoon Hoisin Sauce
- 1 tablespoon Soy Sauce
- 1 1/2 teaspoon Vegetable Oil
Directions
Place a wok or wide frying pan over high heat until hot. Add oil, swirling to coat sides. Add okra, eggplant, carrot and onion; stir-fry for 2 minutes. Add baby corn, stir fry for 1 minute. Add baby Bok Choy stir fry for 1 minute. Add soy sauce, Hoisin sauce and chile sauce, toss with vegetables; continue to stir fry for 2 to 3 minutes or until vegetables are crisp tender. Serve immediately. Accompany with rice or noodles.
Note:
May be served as a Vegetarian Main Dish.
