Recipes | September 2005

Recipe of the Month
Mt. Fuji Stir Fry with Spicy Red Miso-sesame Sauce

Red Miso-sesame Sauce

• 1/4 cup (red) miso
• 3 tbsp water
• 2 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sesame oil
• 1 tbsp minced ginger
• 1 garlic clove, minced
• 1/4 tsp red chile flakes

Stir-fry

• 2 small Japanese eggplant
• 8 oz shiitake mushrooms
• 4 oz snow peas
• 1 x recipe sesame-baked tofu
• 4 heads baby bok choy
• 1 bunch scallions
• 2 tbsp extra-virgin olive or coconut oil
• Cooked short grain brown rice or other favorite grain/noodle
• 2 tsp sesame seeds, toasted

Directions:

1. Whisk together all of the sauce ingredients in a bowl and set aside. Cut the eggplant in half lengthwise and make diagonal half-moon slices about 1/4 inch wide. Stem shiitake 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-inch lengths.
2. Heat a wok over medium-high heat. Add the eggplant and shiitakes and stir-fry until tender. Add some water (or splash of sake) to prevent them from sticking to the wok. Add the snow peas and tofu and cook 2 minutes. Add bok choy, scallions, and enough sauce to coat the vegetables liberally; cover and simmer just long enough to wilt the bok choy. Serve hot over steamed brown rice and sprinkle with toasted sesame seeds for garnish.

Thank you to Victoria's famous "hot-spot" REBAR for this recipe contribution.