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….


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


  • 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


  • 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


  • 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

1) Whisk together all sauce ingredients and set-aside.

2) With your veggie peeler, cut strips into the eggplants so that it looks striped. Cut into 1/2 ” slices and then halve those.

3) Heat a wok or other shallow pan with the oil to just past medium-high heat. Fry the eggplant in small batches until it is really nice and golden in colour. Set aside in a paper-towel lined bowl and sprinkle lightly with salt.

4) Turn down your burner to medium heat and add the shallots to the pan. Cook for about 3-4 minutes and then add the ginger and the garlic. When you see the mix starting to colour, add your bok toy and cook for another 3-4 minutes or so….the bok choy will have wilted, but should ideally have a bit of crunch left in it.

5) Add the eggplant and the walnuts to the pan, turn up the heat slightly and give it a good stir. Add the sauce and allow for it to evaporate slightly; about 3-4 minutes.

6) Remove the pan from the heat, garnish with the cucumbers, spring onions, and fresh ginger and serve immediately.



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