2 small Italian Eggplants, unpeeled
\n2 T. Olive Oil
\n1 Onion, cut into 6 wedges
\n1 head Bok Choy, washed and sliced 1″ wide on angle
\n1\/2 Red Bell Pepper, sliced
\n2 T. fresh chopped Ginger
\n1 1\/2 C. Chicken Stock
\n1 T. Cornstarch
\n3 T. Cold Water
\n1 T. Soy Sauce
\nSalt and Pepper<\/p>\n
Slice eggplants in half lengthwise; then cut into pieces about 1″ long. Heat oil in skillet over high heat. Add eggplants and onion; season well. Cook 3 – 4 mintes. Add bok Choy and red pepper; mix well. Sprinkle in ginger and season. Continue cooking 5 – 6 minutes over high heat. Pour in chicken stock, stir and bring to a boil. Mix cornstarch with water; incorporate into sauce. Sprinkle in soy sauce, mix and finish cooking 5 – 6 minutes over low heat.<\/p>\n
Yield: 4 servings
\nCalories: 118
\nFat: 6g
\nFiber: 5.9g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 small Italian Eggplants, unpeeled 2 T. Olive Oil 1 Onion, cut into 6 wedges 1 head Bok Choy, washed and sliced 1″ wide on angle 1\/2 Red Bell Pepper, sliced 2 T. fresh chopped Ginger 1 1\/2 C. Chicken Stock 1 T. Cornstarch 3 T. Cold Water 1 T. Soy Sauce Salt and Pepper Slice eggplants in half lengthwise; then cut into pieces about 1″ long. Heat oil in skillet over high heat. Add eggplants and onion; season well….<\/p>\n