Sweet & Sour Eggplant, Bok Choy & Cabbage Stirfry with Chicken Mince

I just returned home 2 days ago from a wonderful 15 day holiday to Canada for my best friends wedding. Like most good holidays, I ate too much, drank too much and had a fabulous time. I promised myself I would indulge, and indulge I did! DSC_0520Unfortunately, now I’m back in Australia and the reality of my vacation indulgences smacked me in the face when I stepped on the scale. Determined to get back to pre-vacay weight, I’ve been indulging in lean protein, veggies, fruit and litres upon litres of water. My dinner creation last night was healthy, carb-free and really really yummy. The man gave it a big thumbs up – so I thought I’d share it with you.

Ingredients (Serves 2)


  • 1 x small eggplant (cubbed)
  • 1 x head of bok choy (sliced greens & stems seperate)
  • 1/2 x green chinese cabbage (sliced greens & stems seperate)
  • 1/2 x bunch of green onions (white & light green parts diced)
  • 500g chicken mince
  • 1/2 tbsp olive oil


  • 1 tbsp rice wine vinegar
  •  1 tbsp x sesame oil
  • 1 tbsp organic maple syrup
  • 1 tbsp water
  • 1/2 teas grated ginger (I keep my ginger frozen in the freezer and grate as needed)
  • 1 tbsp Siracha hot sauce (If you like it hot then I would recommend adding a bit more)
  • 1 tbsp low sodium soy sauce



  • Mix all ingredients togethers


  • Spray medium pan with olive oil & cook chicken mince. Remove from pan.
  • Using the same pan, add olive oil & cook green onions.
  • Add eggplant and cook until begins to soften (about 4-5min)
  • Add the stems and cook for an additional 4-5 minutes.
  • Add the sauce and greens. Cook until greens begin to wilt.
  • Serve with chicken mince tossed throughout the dish.

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