Stirfried Eggplant and Bok Choy with Miso and Walnuts

Hi there. I was going to write a sentimental post about how much I loved my girl’s weekend away on the island but, for those of you who know me and those of you who can make an educated guess, that goes without saying. Instead, I am going to tell you about this fantastic dish we concocted to go along with some steamed halibut….

EggplantStirfry

Stir-fried Eggplant and Bok Choy with Miso and Walnuts
(entirely bastardized from Ottolenghi’s recipe which you can find here)

SAUCE

  • 2 Tbsp white miso
  • 1/2 c. veggie stock or dash
  • 1 Tbsp mirin
  • 1 Tbsp soya sauce
  • 1 tsp sugar
  • 1 tsp sake (I used Chinese cooking sherry in a pinch) – this is optional

VEGGIES

  • 2 Tbsp sunflower oil (could use canola here, I am sure)
  • 2 eggplants
  • 6 baby bok choy separated into leaves, rinsed well and patted dry
  • 1 Tbsp frech ginger (read ahead – you will need some for the garnish too)
  • 2 cloves of garlic, minced
  • 2 large shallots, diced
  • 1/8 c walnuts, toasted and roughly chopped

GARNISH

  • 1/2 cucumber, seeded and cut into matchstick pieces
  • 3 spring onions, cut into thin strips and then placed in ice water (they get very crispy and curly)
  • 1 Tbsp fresh ginger, cut into matchstick pieces

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