Sunday I made a tasty stir fry with eggplant, bok choy, and mock chicken (seitan). It’s the first time I have tried eggplant in stir-fry. It turned out very nicely. First I cut the eggplant, then salted it, and let it sit for a few minutes (to remove bitterness). Then I fried up the eggplant in a little canola oil until soft (about 5-10 minutes). Then I added the seitan and the bok choy. Then I added a mixture of hoisin sauce, Sri Ri Cha hot sauce, rice vinegar, water, and a bit of cornstarch for the sauce, a bit of fresh green onion, and served it over brown rice.