Bok Choy, Eggplant Stir Fry

Makes about 3 servings
BokChoy is my husband's favorite vegetable and it is very nutritious too. Above all very easy to cook.

Make a concoction of the following:

1. 2 tbsp of soy sauce
2. 2 tsp of sugar
3. 1 tsp of stir fry sauce
4. a pinch of salt
5. 1 tsp of red chilly paste

• Cut the BokChoy stalks into diagonal slices, and leaves into small strips
• Cut one long egg plant into large pieces
• Mince 4 garlic cloves
• Slice a small red onion into big pieces
• Heat a pan/wok and add 2tsp of oil
• Fry the onions and set them aside
• Add the garlic to the remaining oil, stir it for few seconds without burning them
• Toss the cut bokchoy stalks first and stor for couple of minutes
• Toss the eggplants and stir them for couple more minutes
• Now add the bokchoy leaves and stir until the leaves wilt a little
• Add the soy sauce mix and give it a quick stir
• Cover and cook for 2 to 4 minutes
• When the eggplants are done, add the sauted onions
• Sprinkle little sugar if you prefer and serve hot as a side
• Some sauce in the dish is desirable so don't make it too dry
• You dont need to add water as bok choy leaves enough water when sauteed..and thats the reason I add saute the onions and add them separately - so onions dont get all soggy
• You may add any stir fry vegetable to this bunch..just make sure you add the hard veges first so they get a head start on getting cooked. Some suitable veges/items are Tofu, Carrots, snap peas, broccoli, zucchini
• You may add ginger along with garlic or use it instead of garlic.