Where did the summer go? I can’t believe I started school last week, all of three classes… I am taking ceramics for non-majors, photography for non-majors and advertising campaigns; rough I know. Between working and classes, I have hardly had any free time. I wanted to post this recipe before August was over because August is Colorado Proud month and the ingredients in the recipe are all from local organic Colorado Farms. Even more exciting news, my recipes are now being indexed on the Door to Door Organics website! Door to Door Organics is a great program in Colorado that delivers boxes of organic food to your doorstep. Their website then has a recipe collection that will find recipes customized for you, based off your box. It is a really cool idea and helps people eat healthy, locally and organically. They are allowing me to give you a 40% discount off their boxes if you are interested too! Just go to their site and enter “savourthesenses” as the code. The program is offered in Colorado, Kansas City, Chicago and Michigan.
My box last week had all sorts of delicious things, including bok choy, eggplant, kale, shallots, tomatoes, lettuce and a cucumber. I decided to use the bok choy and eggplant to make a tasty Asian dish. This Korean barbecue sauce is delicious. It has a hint of spice mixed with sweetness. This barbecue sauce is very thin and works as a sauce for stir-fries as well.
- 4 tbsp olive oil
- 2 garlic cloves (minced)
- 1 small serrano chile with seeds (minced)
- ⅓ cup soy sauce
- ¼ cup brown sugar (packed)
- 3 tbsp rice vinegar (or apple cider vinegar)
- 3 tbsp water
- 1 tbsp sesame oil
- 1 large head of bok choy (washed and leaves separated)
- 1 large eggplant (thinly sliced)
- salt and pepper (to taste)
- 2 green onions (chopped)
- 2 cups cooked rice
- 2 cooked chicken breasts (optional)
- In a medium saucepan, heat 1 tbsp olive oil over medium heat and sauté the garlic and serrano until soft (about 3 minutes).
- Add the soy sauce, brown sugar, vinegar and water and bring to a boil, stirring frequently.
- Reduce the heat to low, add the sesame oil and stir to combine. Set aside and keep warm.
- Heat the grill to medium-high heat. Brush the eggplant slices with olive oil and season with salt and pepper.
- Grill the eggplant until soft (about 3-4 minutes per side).
- Meanwhile, heat 1 tbsp olive oil over medium heat in a large sauté pan. Add the bok choy and 2 tbsp of the barbecue sauce. Stir-fry until wilted (about 3 minutes).
- Chop the eggplant into bite-sized pieces, then combine with the bok choy.
- Serve over rice with extra barbecue sauce and chicken (if desired).
Disclaimer: I received a free box of vegetables for this post.