Food Buzz

Because maybe you do care what I had for lunch...

Tuesday, November 08, 2005

Sesame ginger eggplant stir fry

1 T soy sauce
1 T Thai fish sauce (optional)
1 T mirin (or rice vinegar)
1 T corn starch
1 pound (or more) eggplant
1 bunch bok choy
1 pound block of tofu
3 T sesame oil
1 package Asian noodles
1 T chopped fresh ginger
1/4 cup sesame seeds

Whisk together soy sauce, fish sauce, mirin, and corn starch. Chop eggplant into bite-sized pieces and stir into sauce. Let soak while you chop bok choy and tofu into similarly-sized pieces.

Meanwhile boil Asian noodles until almost done. Toss in 1 T sesame oil.

Heat 2 T sesame oil in wok and fry chopped ginger until soft. Add eggplant and cook until almost done, about five minutes. Add bok choy, cook for two minutes, add tofu, cook for one minute, and then stir in noodles, removing from heat. Toss with sesame seeds.

My back is killing me so just the recipe today. Now I'm going to take a hot herbal bath.

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