In bowl, whisk together all ingredients with 1/4 cup water. (Whisk again just before using.) In large wok or sauté pan, heat oil. Add eggplant and sauté over high heat until golden. Add garlic; sauté over medium heat until eggplant is cooked through. Add bok choy and sauté until wilted. Add sauce and cilantro; stir until sauce is hot and slightly thickened.
ingredients
3/4 cup Kikkoman Black Bean Sauce
3/4 cup rice vinegar
1/3 cup Kikkoman Soy Sauce
1/3 cup Asian sesame oil
1/3 cup cornstarch
1/4 cup sugar
1 ounce garlic, minced
vegetable oil, as needed
6 pounds Chinese or Japanese eggplant, cut into 2-inch pieces
1 ounce garlic, minced
3 pounds bok choy, cut into 1-inch pieces
1/3 cup coarsely chopped cilantro
directions
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THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE