Apricot Chili Stir Fry
My little garden finally produced it’s first meal-sized crop the other day, and I went straight to the kitchen with it!
There were fingerling eggplants, fresh onions, and bucket-loads of bok choy. I added some garlic and ginger from my fridge, whipped up my favorite apricot sauce, and I had me a stir fry.
You could easily add tofu or meat to this, just make sure you cook it first before starting the veggies. I really just loved how the garden fresh veggies tasted all wrapped in rice noodles and apricot goodness. Honestly, nothing is better than a meal straight from the garden.
I also used coconut aminos in here, instead of soy sauce, so that the whole family could enjoy. Either one works fine though! If you don’t have apricot preserves on hand, you can sub them for pineapple or a tbsp of orange juice concentrate with a squirt of honey. I’ve done it all three ways, and it’s delicious no matter what!
I like rice noodles with this because it keeps the dish light, if you prefer rice though, feel free to cook up some fluffy white rice on the side and spoon the stir fry over that when it’s done. I read somewhere that you can add your ginger peels to the rice water while it’s cooking to give your rice just the faintest aroma of ginger. I need to try that now because it sounds absolutely amazing!
The veggies in here are fairly flexible, as a general rule just don’t overdo it. Keeping the dish focused on a few key veggies is typically tastier than having a whole mess of veggies in there, which makes it harder to distinguish between all the different flavors. If you have tons of different veggies try a different combo every night! Stir frys are awesome like that! 🙂
- 3 Tbsp Soy Sauce (or Coconut Aminos)
- 2 Tbsp Apricot Preserves
- 1 Tbsp Sesame Oil
- 2 cloves Garlic, minced
- 1/2" cube Ginger, minced
- 1 tsp Crushed Red Chili Flakes
- 1 Tbsp Sesame Oil
- 4 small Fingerling Eggplant, or other small eggplant
- 4 leaves Bok Choy, green and white parts seperated
- 2 Spring Onions, white and green parts seperated
- 1 small Head Broccoli
- 4 oz Rice Noodles
In a container that has a tight sealing lid, combine the sauce ingredients. Put on the lid, shake well to combine and set aside.
Cut the white parts of the bok choy into 1/2" pieces, on a bias. Cut the Fingerling eggplants into 1/2" pieces on the bias. Cut the white parts of the onions into 1/4" pieces, on a bias. Cut the broccoli into bite size florets.
Chiffonade (thinly slice) the green part of the bok choy and onions. Set aside one Tbsp of the green onion for garnish.
Bring a medium pot of water to a boil. Turn off the heat and drop in the rice noodles, making sure they are fully submerged. Cover the pot and let the noodles soften while you make the stir fry.
Heat the oil in a large skillet over a medium high flame. Add eggplant and cook for 2 - 3 minutes or until first side has started to brown. Shake the pan, or use a spoon to stir up the eggplant, and then add the white parts of the bok choy and onions.
Cook another two - three minutes, or until onions and bok choy have started to soften, and pick up some color. Add the broccoli and stir to combine.
Stir in the green parts from the bok choy and spring onions (except for the reserved Tbsp), cook just until beginning to wilt.
As soon as the bok choy begins to look wilted pour the sauce over the veggies, stirring frequently, when the liquid is almost completely evaporated (1 - 2 minutes) turn off the heat.
Strain the noodles and stir into the hot veggies, serve, garnishing with reserved spring onions.