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About the Dish

  • Black Rice

    Black Rice

  • Eggplant


  • Ginger


  • Ground Grass-Fed Beef

    Ground Grass-Fed Beef

  • Onion


  • Carrot


  • Baby Bok Choy

    Baby Bok Choy

  • Chinese Southern Belle My Sweet Hottie (Sweet Chili Peach sauce)

    Chinese Southern Belle My Sweet Hottie (Sweet Chili Peach sauce)


Please read entire recipe before beginning.
In a small saucepan with a lid, combine black rice, water and 1/2 teaspoon kosher salt. Place over high heat, and bring to a boil. Reduce heat to low, cover and simmer 25 minutes. Remove from heat and let stand, covered, 5 minutes.
While the rice cooks, prepare your mise en place: Slice eggplant in half lengthwise, remove stem end, and thinly slice halves crosswise. Peel and thinly slice onion. Halve carrot lengthwise, and thinly slice halves at an angle. Peel and mince garlic. Peel and mince ginger. Thoroughly wash bok choy, and cut into bite-size pieces.
Place a large sauté pan or wok over high heat. Add 1 teaspoon cooking oil. When the oil is hot, add eggplant slices. Cook 2 minutes, stirring constantly. Add 1/2 teaspoon kosher salt, half of the garlic and half of the ginger. Cook, stirring, 30 seconds, then transfer eggplant mixture to a plate or bowl and set aside.
Wipe the pan clean, and return to a medium-high heat. Add 1 teaspoon oil. Working quickly and taking care to not get splattered by hot oil, break apart beef into clumps and spread evenly in pan. Season with remaining 1/2 teaspoon kosher salt. Cook 2 minutes without stirring.
Turn the meat. Add onion, carrot, and remaining garlic and ginger. Cook 2-3 minutes, stirring constantly. Add bok choy; cook 3-4 minutes, stirring constantly.
Stir in cooked eggplant and My Sweet Hottie sauce. Taste and adjust seasoning as desired.
Serve stir-fry over rice. Enjoy!