When it comes to food in the house, Monday nights can be the worst – you’re too lazy to go to the grocery store, too broke from the weekend to order takeout, and want to get dinner over ASAP so you can relax. When we lived in our condo a few years ago I started a tradition we call “Monday Night Mash-Ups,” which is basically some kind of hodge-podge recipe made from whatever we have on hand. I’d search through the fridge and take out any leftovers, check for ingredients about to go bad, and raid the pantry for things in cans and rice, and do my best to make a meal out of them. We still do this and it’s awesome because it saves us money – but it also birthed some of our favorite recipes.
I’m going to post a Monday night mash-up every Monday so I can share with you and we can trade ideas. Feel free to post yours in the comments. And remember, if you still aren’t sure of what to make: when in doubt, go for the frittata.
Here is your first of many Monday night mash-ups, made from the eggplant in my fridge that was knocking on death’s door, half of a sad-looking red onion yelling “pick me! pick me!” and a bunch of bok choy from my most recent game of “produce aisle roulette” (choosing a random ingredient I’ve never cooked with, bringing it home, and figuring it out.) I finished it off with some hoisin sauce I found in the fridge that was about to expire. Enjoy!
Bok Choy Stir Fry with Mushrooms and Eggplant
1 eggplant, chopped into cubes about 1 inch thick
1 pack of sliced baby bella mushrooms, wiped clean
2 bunches bok choy, rinsed and loosely chopped
1 tbsp ginger, freshly grated (or ground, if you don’t have fresh)
1/2 cup hoisin sauce
4 tablespoons olive oil
1/2 red onion, sliced
Serve with a side of rice (optional.)
Directions: First, sautee your eggplant chunks in 2 tablespoons of the olive oil, just enough to brown them on each side. Remove from the pan and keep off to the side in a covered bowl.
Next, add 2 more tablespoons of olive oil to the pan and sautee your red onions until translucent (about 5 minutes.) Add the ginger, toss in your mushrooms, and sautee for about 5-7 minutes more, until the shrooms soften and release some liquid:
Throw in your bok choy and cook until it wilts, along with the eggplant. Finally, add the 1/2 cup hoisin sauce, cook for 1 more minute, then serve immediately over a bed of rice.
The garnish, in case you are wondering, is a few leaves of Thai basil – I have these in my herb garden and they added a nice flavor. Totally optional!