Eggplant + Bok Choy Stir Fry

I was craving some nice, warm comfort food (it’s currently raining in Germany), so I’ve concocted a stir fry with the veggies that my husband and I had in the fridge.


1 tbsp green curry paste

2 tbsp olive oil

2 leeks, chopped

3 cloves garlic, minced

1 tbsp ginger, minced

1/2 tsp serrano chili, sliced (*if you desire spicy)

1 red bell pepper, chopped

1 eggplant, peeled and chopped in ~ 3-inch cubes

1 head bok choy, chopped

8 crimini mushrooms, sliced

1/2 cup coconut milk

1/4 to 1/2 cup veggie broth

optional: add diced chives and minced basil to garnish

how to

pour olive oil into pot and heat on med-heat

saute curry paste, garlic, ginger, chili and a dash of salt and pepper for 3-4 minutes

add leeks, saute ~ 2 minutes

add eggplant, saute ~ 4 minutes

add mushrooms, saute ~ 2 minutes

add bell pepper and half of the veggie broth, saute for ~ 5 minutes

add rest of veggie broth, coconut milk and bok choy, let simmer until soft

when all veggies have softened, add 1 tbsp soy sauce, 1 tsp vinegar, 1 tbsp honey,salt and pepper to taste

simmer for another few minutes

taste to see if you need to add more soy sauce, vinegar or honey

hope you enjoy!


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