Ingredients
- 1 medium size green eggplant
- 2 bundles of bok choy
- 2 boneless skinless chicken breasts, thinly sliced and pre-seasoned
- A few sprigs of cilantro
- 2 tbsp of minced garlic
- 1 tbsp of minced ginger
- 2 tsp red chili flakes
- 2 tbsp chopped cashews
- 2 tbsp sesame oil
- 1 tbsp soy sauce
- 2 tbsp rice wine vinegar
- 1 tbsp agave or honey
- 1 tbsp vetsin or Monosodium Glutamate or MSG
Instructions
- heat up wok
- add vegetable oil
- add chicken and allow it to saute for 5 minutes on high heat
- add garlic and ginger
- season with vetsin and sauté for 4 minutes
- add soy sauce, rice wine vinegar and agave
- add eggplant and sauté for 2 to 3 minutes or until eggplant is tender
- add chili flakes
- add bok choy and cilantro and sauté for 30 seconds to one minute
- remove from direct heat
- finish with sesame oil
- garnish with fresh cilantro, cashews and chili flakes.
Video
Notes
Is MSG Bad For You?
Many people still believe that MSG is an ingredient that should be banned from the kitchen. The truth is, monosodium glutamate is a compound of sodium and glutamate which is a naturally occuring amino acid in foods like tomatoes and mushrooms. Of course, sodium is a part of the compound so using too much of it is akin to using too much salt. But because MSG adds amazing umami flavor to dishes, using MSG actually allows me to use much less salt to season food than I usually would. So how did MSG get such a bad rep in the first place? The answer may or may not shock you.Click here for the article "How MSG Got A Bad Rap: Flawed Science And Xenophobia" by Anna Maria Barry-Jester Tried this recipe?Let us know how it was!