Rated 5.0 stars by 1 users
Side Dish
Asian
4 - 6 servings
15 minutes
10 minutes
1 1/2 cups Chinese okra, trimmed
1 Chinese eggplant, cut into half inch pieces
1 small organic carrot, shredded
1/2 cup white onions, 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
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.
May be served as a vegetarian main dish.
