|2 servings||calories per servings 518||protein serving 20 g||carbs per serving 80 g||total fat per serving 14 g|
My Sweet Hottie sauce, from Atlanta company Chinese Southern Belle, is a feature flavor in this dish, and an awesome product from a local food artisan. It brings a mild chili bite tempered with peaches and honey. We serve the stir-fry over antioxidant-rich black rice, a nutty, slightly chewy grain that actually turns deep purple when cooked.
|Nutrition Facts||/ Per Serving|
|Total Fat||14 g|
|Saturated Fat||4 g|
|Trans Fat||1 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||6 g|
|Total Carbohydrates||80 g|
|Dietary Fiber||10 g|
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!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...