Stir Fry, Mount Akaishi
Red Miso Sesame Sauce
- 1/4 cup red miso
- 3 tbsp water
- 2 tbsp soy sauce
- 2 tbsp shin mirin (no alcohol rice wine)
- 1 tbsp sesame oil
- 1 tbsp minced ginger
- 1 garlic clove, minced
- 1/4 tsp red chili flakes
Stir Fry
- 2 japanese eggplant
- 8 oz shitake mushrooms
- 4 oz snow peas
- 1 sesame baked tofu
- 4 heads baby bok choi
- 3 green onions
- 2 tbsp vegetable oil
- 2 tsp sesame seeds, roasted
Whisk together all of the sauce ingredients in a bowl and set aside.
Cut the eggplant in half lengthwise and then cut into half moon slices 1/4” thick. Stem shitakes and cut thick slices. String the snow peas and separate the leaves of the baby bok choy. Slice the larger leaves in half lengthwise. Slice scallions into 1” slices.
Put oil in a wok and heat to medium high. Add the eggplant and the shitakes and stir fry until tender. Add some water to prevent them from sticking to the wok. Add the snow peas and tofu and cook for 2 minutes. Add the bok choy, green onions and enough sauce to coat the vegetables liberally; cover and simmer long enough to wilt the bok choy. Serve hot over steamed rice. Sprinkle with sesame seeds for garnish.
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