Baby Bok Choy & Eggplant Vegetable Bowl

Baby Bok Choy & Eggplant Vegetable Bowl
Serves: 4
Source: Cindy Orley from Akron Ohio Moms



  • 4 Tbsp rice vinegar
  • 2 Tbsp sugar or stevia
  • 4 Tbsp Soy sauce
  • 7 Tbsp sesame oil, divided
  • 3 tsp corn starch
  • 2 Tbsp water
  • 8 cloves garlic, minced
  • 3 whole Mixed Sweet Peppers, sliced thin
  • 4 whole Mixed of the Day Summer Squash, sliced thin
  • 1/2 lb Home Best of the Day Beans, ends snapped
  • 3 whole Home Mixed Young Eggplants, sliced lengthwise
  • 1 bunch Home Bok Choy, sliced lengthwise
  • 2 cups Brown rice, cooked as directed
  • 1 lb chicken breast, cut into 2" pieces


  • In a small bowl, stir together rice vinegar, sugar or stevia, soy sauce, and ½ teaspoon sesame oil until combined.
  • In another bowl, dissolve the cornstarch into the water.
  • Heat 2 Tbsp sesame oil over medium heat in a saucepan. Add and stir minced garlic and cook until fragrant (around 30 seconds).
  • Re-stir the sauce, add it to the saucepan and bring to a boil, stirring often.
  • Re-stir the cornstarch- water mixture and add it to the sauce a little at a time (stirring as to combine) until it is a desired thickness. The longer it heats up the thicker it will get. If you prefer a thinner sauce, cook less or use less of the cornstarch-water mixture
  • Set aside until ready to use.
  • In a large skillet, over medium high heat, add 2-3 tbsp sesame oil and heat until shimmering but not burning. Add chicken and cook until no longer pink. Remove from skillet and set aside.
  • To the same skillet, add extra oil, if needed. Add peppers, squash, beans, and eggplant, stirring often. Cook until tender, about 8 minutes. The longer you cook the vegetables, the softer the become.
  • Add bok choy and saute until wilted and tender, about 1-2 minutes.
  • Add cooked chicken, stir to combine.
  • Add the garlic sauce to the sauteed vegetables and stir to combine. Heat 2-3 minutes until warm.
  • Baby Bok Choy and Eggplant in Garlic Sauce Recipe
  • Serve over rice.

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