Two gorgeously fresh and leafy heads of baby bok choy showed up in my veggie box yesterday, and I immediately knew what was for dinner: Stirfry!
One of my all-time favourite Japanese-inspired stirfries involves ginger, garlic, eggplant and a little bit of sweetness (usually from scary refined sugar). I’ve been craving this stirfry for the last couple of months (thanks to a drool-worthy post from The Grubworm), and grabbed a couple of eggplants last time I was out shopping.
Whenever I order this eggplant dish from Asian restaurants, they fry the eggplant in a ton of oil. It tastes great, but I knew I could do a lighter version by stirfrying the eggplant in a touch of coconut oil and a sauce made with miso paste, tamari, rice vinegar, and honey instead of the sugar!
Oooh yes, I think I even prefer this healthified version to the one from the restaurants. And bonus, I know there’s no sneaky meat in this one (why do they insist on putting pork in my eggplant?)!! I hope you enjoy it too!
Ginger Miso Eggplant & Bok Choy Stirfry
Serves 2 as a main course or 4 as a side dish
- 1 Tbsp. coconut oil
- 2″ nub of ginger, peeled & minced
- 1 eggplant, cubed
- 1 head baby bok choy, sliced & separated into stems and leaves
- 2 Tbsp. miso paste (I use red miso paste, white would also be good here)
- 4 Tbsp. boiling water
- 1 Tbsp. tamari
- 1 Tbsp. rice vinegar
- 2 tsp. honey (or maple syrup to keep it vegan)
- 1 tsp. sesame oil (optional)
- 1-3 tsp. chili garlic sauce (spicy!!! adjust to taste)
- 2 Tbsp. sesame seeds
In a small bowl, combine miso paste with boiling water and quickly whisk well, until the miso is totally incorporated into the water. Add the tamari, rice vinegar, honey, and sesame oil, and stir well to combine. Set this sauce aside.
In a large pan or wok, heat the coconut oil and stirfry the garlic over medium-high heat until it just begins to brown, about 1-2 minutes.
Add the eggplant and the miso sauce, and stirfry until it has softened, about 5-7 minutes.
Taste a little bit just because you can. You have to make sure it’s soft, right? Yum.
Add your baby bok choy stems, and stirfry until they are soft, about 2 minutes more.
Add the bok choy leaves and chili garlic sauce, and continue to stirfry until the greens have just softened, about 2 minutes more.
In a separate small pan over medium heat, toast the sesame seeds for 3-5 minutes,until they turn golden brown.
Serve the stirfry over a bed of cooked brown rice or quinoa, topped with the toasted sesame seeds! Mmm!