T&D Willey Farms

Organic Farm | Madera, California

farmer-woodcut

© 2023 Copyright T & D Willey Farms
Madera, California 93637
Site Design: Rohner Design

Recipes for

basil beets Broccoli brussel sprouts cabbage carrots Chard Citrus Fruits cucumber dill eggplant escarole fennel Go-to Suppers Hard Squash Holiday Favorites hot chile peppers kale Kohlrabi leek leeks lettuce mei qing choi parsley parsnips potato potatoes roma tomatoes Rosemary rutabagas spinach sweet peppers table tomatoes turnips watermelon yellow squash zucc zucchini
rule-bottom

SPICY EGGPLANT & CHOY STIR FRY

Adapted from dishingupthedirt.com

2 Tbls. sesame oil
1 Tbls. rice wine vinegar
2 Tbls. tamari
2 tsp. maple syrup
2-inch nub of ginger, peeled and minced
4 Tbls. Water
1 tsp. Sriracha hot sauce
1/2 cup onion, thinly sliced
1 Eggplant, cubed
2 heads Mei Qing Choi, sliced
1 Sweet Spanish Pepper, diced
2 Tbls. sesame seeds, toasted

In a small bowl combine the sesame oil, rice wine vinegar, tamari, maple syrup, ginger, water and Sriracha. Whisk everything together. Heat a large oiled skillet over medium heat. Add the sliced onions. Cook for a few minutes. Add eggplant and cook for about 5 minutes. (Until slightly soft.) Stir often. Add sliced stems from the Mei Qing and diced peppers, continue cooking. After about 5 minutes, add the choy greens. Stir in the sauce, continue to cook until greens are bright and wilted. Taste test to make sure everything is cooked to desired consistency. Serve over brown rice and top with toasted sesame seeds.