Happy Wednesday! I failed to mention that our staycation started off on an amazing note thanks to some friends of ours who offered up their CSA to us this week. They were both going to be out of town and asked if we’d like to take their box of locally farmed fruits and veggies for the week. Obviously we were happy to oblige. : )
The box was full of awesome goodies including eggplant and bok choy. It’s rare that I attempt to do Asian-inspired dishes, mostly because there are cooks in restaurants that do it much better, and I like supporting them. That being said, inspiration struck and I went for it. These vegetables + my neglected jar of miso paste = this awesome stir fry.
Like most stir-fry dishes, this was very easy to make, but it does require some fancy oils. Fortunately, I had these on hand. If you don’t, I say it’s worth the purchase because they last forever and can be used in lots of different recipes.
I try to avoid too much grain, so we skipped the rice, but if you’re not worried about grains, I know this would taste delicious with jasmine or brown rice. In order to hearty-it-up without rice, we added raw cashews on top. SO GOOD!
Miso Sesame Bok Choy and Eggplant Stir Fry
- 1 small red onion, sliced
- 1 large bok choy, leaves separated
- 1 large eggplant
- 2 T miso paste
- 1 clove garlic, minced
- 3 T sesame oil
- 3 tsp. rice vinegar
- 2 T chili oil
- 1 t agave (optional)
- cashews to top (optional)
Chop your vegetables in bite-size pieces. Put a drizzle of sesame oil in a wok or large pan and begin to saute your onions. Meanwhile, create the rest of the sauce by whisking all of the ingredients in a bowl. Stir in the rest of your vegetables and stir until greens are wilted and eggplant is browned. Add your sauce and stir together.
Serve in a bowl. Add rice if desired. And/or top with raw cashews.
Is there a kind of food you tend to avoid cooking because you know restaurants can do it better?