Prep 10 mins Cook 10 mins Makes Serves 2 Source 28bysamwood.com
To make sauce, blend cornflour with stock and add garlic, tamari, oil, wine and chilli then set aside.
Heat wok or large frypan over very high heat.
Add oil and saute onion, ginger and eggplant for a few minutes.
Push onion mixture to the sides of wok and add chicken and cook for one minute.
Add garlic and stir fry for a couple of minutes. Add bok choy and sauce and cook for another minute. Don't over cook or the sauce will become gluggy.
Serve sprinkled with sesame seeds and coriander.
Energy 1753.27 kJ
Calories 419.03 cal
Sat. Fat 11.81g