Growing up in America, I was not alone in thinking that vegetables should be cooked to mush. After being exposed to Asian cooking, I realized that the widespread overcooking of vegetables I had been exposed to for most of my life was part of the reason I ate so little vegetables. Times have changed, and vegetables don’t get cooked for very long in our house anymore.
Stir fry vegetables need high heat from a wok to cook quickly. Any veggie cooked this way will end up with plenty of moisture and a little bit of a crunch. For this cook, we used Chinese eggplant (about 1/4 the size of the typical American eggplant), baby bok choy, mushrooms and onion. But use any vegetable that you like.
- 5 bunches baby bok choy
- 1 Chinese eggplant
- 1 8 oz. package mushrooms
- 1 small onion
- 2 tsp Dizzy Pig Peking Chinese-style Seasoning
- 1 Tbsp oyster sauce
- 2 tsp soy sauce
- 2 Tbsp oil for frying
- Chop the base off the bok choy and separate the stalks.
- Wash bok choy thoroughly and dry on paper towels or in a salad spinner
- Separate bok choy leaves and stems
- Cut eggplant into bite-size pieces
- Cut mushroom into quarters or halves, depending on the size
- Roughly chop onion
- Heat wok on high until it just begins to smoke and add oil
- Working quickly but carefully, add onion to wok and stir constantly until fragrant, about 30 seconds
- Add mushrooms and eggplant, and toss for a minute or so
- Season with Peking, and continue tossing for another minute until slightly softened
- Add bok choy stems and toss for another minute or two
- Add bok choy leaves and toss until wilted – this doesn’t take long
- Add oyster sauce and soy sauce. Turn off heat and toss until incorporated.
- Serve and enjoy!