Quick Eggplant and Bok Choy Stir-Fry

Last night my hubby made this very light yet satisfying stir-fry for a late dinner. After a long day in the office, we didn't want to go to sleep with heavy stomachs :o) It was great -- soft and crunchy, slightly sweet and tangy. You can add prawns or chicken to this stir fry if you would like - it would be delicious! Also, feel free to use whatever vegetables are lying in your fridge. Just put vegetables in the order based on the time it takes them to cook and soften. Here we go:

You will need: 4-5 baby eggplants, halved a buch of baby bok choy, leaves taken apart and washed 1 big onion, cut into big pieces 4 garlic cloves, chopped 2-3 cm ginger piece, chopped 1 green chilli, sliced in half lengthwise 3 tbsp of hoisin sauce 1 tbsp of rice vinegar 2 tbsp of sesame oil fish sauce to taste (instead of salt) 1. Heat oil in a wok and fry the eggplant for a couple of minutes until it browns lightly. 2. Next, add onion, garlic, ginger and green chilli, mix it all and fry for a couple minutes until the onion starts becoming translucent. 3. Add the bok choy, hoisin sauce, rice vinegar and fish sauce. Stir it well and cook on a reduced heat just until the bok choy becomes softer. That's it! Serve over steamed rice. Enjoy!