This recipe is based on one of my favorite Chinese take-out dishes. The problem with the restaurant version is that it is often rather oily. I’ve devised this low-fat version as a way to satisfy my craving for it.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
Heat the olive and sesame oils in a stir-fry pan. Add the onion and garlic and sauté over medium-low heat until golden.
Step 2
Meanwhile, cut the Japanese eggplants into 1/4-inch-thick slices. If using regular eggplant, quarter it lengthwise, then cut into 1/4-inch-thick slices.
Step 3
Cut the tofu into 6 slabs crosswise. Blot well with paper towels, then cut into narrow strips.
Step 4
Add the eggplant and tofu to the pan, followed by the wine, hoisin sauce, ginger, and 1/4 cup water. Cook, covered, over medium heat for 5 minutes, or until the eggplant is nearly tender. Lift the lid once or twice during that time to stir. Cook, uncovered, for 5 minutes longer, or until the liquid has been completely reduced.
Step 5
Add the bok choy and stir-fry, uncovered, for just a minute or two, until warmed. Season to taste with soy sauce and chile oil. Serve at once.
menu suggestions
Step 6
It’s nice to serve this hearty dish over cooked quick grains (like whole-wheat couscous or quinoa) or Asian noodles. Or, if you have the time, cook some brown rice—that’s how I like it best. Since this isn’t a colorful dish, you’ll need something to liven up the plate. Broccoli with Pine Nuts or Almonds (page 204) or Stir-Fried Baby Carrots (page 206) would be a good choice. A few cherry or grape tomatoes or pickled beets add interest to the plate as well.
Step 7
If you’d prefer something raw and crunchy to go with this, choose Bok Choy, Red Cabbage, and Carrot Salad (page 176), Fruitful Red Slaw (page 177), or Mixed Greens with Sprouts, Apple, and Daikon (page 179). A bed of noodles or grain would be welcome with this menu, too.
nutrition information
Step 8
Calories: 155
Step 9
Total Fat: 8g
Step 10
Protein: 9g
Step 11
Carbohydrates: 13g
Step 12
Fiber: 2g
Step 13
Sodium: 270mg
