INGREDIENTS:

1 garlic chopped
1 red onion julienned
1 Japanese eggpant sliced
1 red bell pepper julienned
1 zucchini sliced in 1/2 moons
4 heads baby bok choy julienned
1/2 oz sesame oil
1 oz peanut oil
1 tbsp fresh ginger
2 oz soy sauce
1 oz rice vinegar
1 oz sugar
thinly sliced scallions for garnish

DIRECTIONS:

Heat latge wok over medium high heat

Add oils, immediately add onion and garlic. Then add ginger. Add red pepper and eggplant. Add bok choy, soy, vinegar and sugar.

Cook until reduced and glazed.

Remove to plated and garnish with scallions and sesame seeds