Eggplants, Bok Choy and Tomatoes with Coconut Milk
This Eggplant, Bok Choy and Tomatoes Stir Fry in Coconut Milk is one of my go-to weeknight meals is always a vegetable stir fry. I go through my vegetable bin and on the spot decide what we’re having for dinner. This was a no-brainer. I had a bunch of slim, long Japanese eggplants, a bundle of baby bok choy buds, tomatoes, shrimp paste and a whole can of coconut milk. Serve this with boiled rice. This is an Asian in America recipe. Serves 2.
Servings: 4
Equipment
- large skillet or wok
Ingredients
- 1 Tablespoon vegetable oil
- 1 large chopped onion
- 2 cloves minced garlic
- 1/2 teaspoon minced fresh ginger
- 2 medium chopped tomatoes
- 1 cup vegetable broth
- 1 Tablespoon shrimp paste or Filipino bagoong
- 1 can 13.5 ounces canned coconut milk
- 3 pieces sliced diagonally in 1/2 inch slices Japanese eggplant
- 3 cups chopped coarsely bok choy or Chinese cabbage
- a pinch salt
- 1/2 teaspoon black pepper powder
Instructions
- Separately pre-simmer over low heat the coconut milk in a small saucepan. Simmer for about five minutes,then set aside.
- Meanwhile, in a large skillet, add the vegetable oil over medium high heat.
- Saute the onions, garlic, ginger. Mix well. Add the tomatoes. Stir well.
- Add the broth and shrimp paste. Blend well. Then add the coconut milk.
- Add the eggplant slices and cook till soft for about 12 minutes. When vegetables are soft, add the bok choy and cook for a minute or two till it softens.
- Serve hot with a bowl of steamed jasmine white rice.
- COOK’S COMMENTS: The baby bok choy buds I referred to in this recipe were 2-inch tall little “bok choys” or Chinese cabbage. They were a smaller version of the larger ones and I bought them at the Asian grocery. Add or subtract the vegetables you prefer. Either way, this vegetable-coconut broth base is good and quick to cook, with any combination.