Miso Eggplant Stir Fry
Servings
2Serving size
about 3 cupsThis recipe can be multiplied. Leftovers are fair, but the egg should be left out or freshly poached.
Ingredients
| 2 1/4 cup Water |
| 1/2 cup Brown rice |
| 1 Tbsp. Sesame oil |
| 2 clove Garlic, raw (minced) |
| 1 Tbsp. Ginger root, raw (minced) |
| 1 large White onions (sliced) |
| 1 eggplant, unpeeled (approx 1-1/4 pounds) Eggplant, raw (cut into 3/4 inch cubes) |
| 2 tsp. White miso (red miso) |
| 1/4 cup Orange juice |
| 3 tsp. Low sodium soy sauce (or gluten-free tamari sauce) |
| 1 tablespoon Rice Vinegar |
| 1/2 tsp. Red Pepper Flakes |
| 1 to taste Black pepper |
| 4 quart Water |
| 1 Tbsp. White wine vinegar |
| 4 large Egg(s) |
Instructions
Reduce heat to medium-low and simmer, partially covered, for about 25 minutes.
Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.
While the rice is cooking place a large skillet or wok over high heat.
Add the sesame oil.
When the oil is hot the minced garlic and ginger.
Cook for about 2 minutes. Stir continuously.
Add the onion and cook, stirring frequently, for about 4 minutes.
Add the eggplant. Stir well and cover.
Cook for about 15 minutes. Stir frequently.
While the eggplant is cooking place the water and vinegar in a large skillet over high heat.
While the eggplant is cooking place the miso, orange juice, soy sauce, vinegar, pepper and red pepper flakes in a bowl and whisk until smooth.
Add the sauce to the eggplant cover and cook for another 10 to 15 minutes. Stir occasionally.
While the eggplant is cooking, add the eggs one at a time to the poaching water.
Add the cooked rice, stir well and divide between two bowls.
Top with two poached eggs per serving and serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This dish does require three pans, but it is so worth it. The rice cooks easily and the water for the eggs heats while you are prepping the stir fry. You can simply add the eggs at the end of the stir fry and not bother to poach them – as you would with a fried rice dish – and save a step.
The 1/2 teaspoon of red pepper flakes offers a mild to moderate heat. You can add more if you wish or cut back for a milder dish.