Eggplant and Zucchini Stir Fry

2 T. Dark Sesame Oil, divided

1/2 of a large onion, sliced

3 cloves garlic, minced

1 med Eggplant or 2 Chinese Eggplants, cut into chunks or rounds

2 zucchini, cut into half moons

8 oz. mushrooms, halved or quartered if large.

1 head Bok Choy, whites and greens separated and sliced.

1 pkg. Snow Peas, trimmed

1/4 c. Soy Sauce

 

Heat 1 T. of the oil in a wok over medium high heat.  Add the onion and garlic and cook until fragrant but not brown.   Add the second T of oil to the pan.  Add the Eggplant, Zucchini, Mushrooms, the white parts of the Bok Choy and the crushed red pepper flakes.  Stir and Cook until crisp-tender.  Add the greens and the snow peas along with 1/4 c. soy sauce. Cook until greens start to wilt and are warmed through.