Bok-Choi Stir-Fry Sauce. (We use this marinade for about every stir-fry)You might consider a stir-fry with your bok choi, eggplant, peppers, onion and garlic. Chop everything. Make the following stir-fry sauce: 2 Tbsp oil olive or safflower, 1 clove garlic pressed, 1 Tbsp. fresh ginger grated, 1/2 C. vegetable or chicken stock, 1 Tbsp soy sauce or tamari, 1 tsp honey, 1 Tbsp rice vinegar, 1 tsp sesame oil, 1/4 cup peanut butter (or another nut butter of your choice. If a thickener is needed, use 2 teaspoons of arrowroot or cornstarch dissolved in 1/4 cup warm water. Use sesame seeds as a garnish. (1) Wash greens and chop stems into 2 inch pieces and coarsely chop leaves, (2) Combine stock, soy sauce, vinegar and peanut butter into a small bowl. (3) Heat wok or large skillet to medium high heat. Add oil and when hot add garlic and ginger. Next add a onion and cook for a few minutes until soft. Add eggplant chopped into 1 inch pieces. Add greens and toss greens to coat with oil and cook until just wilted. Add stock mixture and bring to a boil, stirring constantly until greens are tender but still bright in color. (4) Add thickener and allow sauce to bubble and thicken. Place in serving dish and sprinkle with sesame seeds and sesame oil. Serve immediately.