Stir-Fried Bok Choy, Napa Cabbage, and Eggplant with Garlic

eggplant is optional in this recipe

Dice the eggplant small, sprinkle with salt and place in colander over a bowl. Let sit for at least 15 minutes. This helps to draw out some of the moisture and bitterness. The longer it sits the more moisture will be drawn out. Afterward, rinse if desired and pat dry. This process will give the eggplant a firmer texture when cooked.
In a large skillet or wok, heat the oil over medium-high heat.
Add eggplant and stir-fry for about 5-7 minutes, or until pieces start to soften and turn golden brown. Remove and set aside.

Heat a large skillet or wok over medium-high heat, oil, then add the garlic. Cook for about 30 seconds or until fragrant.
1 tbsp oil, 4 cloves garlic, minced
Add the bok choy and Napa cabbage. Stir-fry for about 3-4 minutes, until the vegetables begin to wilt.
1 lb bok choy, chopped (450g), 1 lb Napa cabbage, chopped (450g)
If you cooked eggplant – add it back to the skillet with the other vegetables
4 cups eggplant, diced, cooked
Pour in the soy sauce and broth (or water). Stir to combine and continue to cook for another 4-5 minutes, until all vegetables are tender but still crisp.
2 tbsp low sodium soy sauce, ¼ cup vegetable broth or water
Add the sesame oil (if using), red pepper flakes, and season with salt and pepper to taste. Stir well.
1 tsp sesame oil , ¼ tsp red pepper flakes for heat add to taste, salt and pepper to taste
Serve: Transfer to a serving dish and garnish with sesame seeds. I used roasted black sesame seeds.
sesame seeds for garnish

Stir-fry photos