INGREDIENTS:
2 tablespoons mirin
1 ½ tablespoons white miso
1 tablespoon minced fresh ginger
1 tablespoon honey
1 tablespoon sake
1 teaspoon toasted sesame oil
1 teaspoon reduced-sodium tamari or soy sauce
½ teaspoon ground pepper
¼ teaspoon crushed red pepper
4 tablespoons grapeseed oil, divided
1 medium yellow onion, chopped
6 shishito peppers, seeded and chopped
1 medium eggplant, cut into 1/2 inch cubes
2 heads baby bok choy, chopped
½ cup unsalted raw cashews, toasted and coarsely chopped
¼ cup coarsely chopped fresh cilantro
4 scallions, thinly sliced
PREPARATION:
Whisk mirin, miso, ginger, honey, sake, sesame oil, tamari (or soy sauce), pepper and crushed red pepper in a small bowl; set aside.
Heat 1 tablespoon grapeseed oil in a large flat-bottom wok or cast-iron skillet over medium-high heat. Add onion and shishitos; cook, stirring often, until the onion is translucent, about 3 minutes. Add the remaining 3 tablespoons grapeseed oil and eggplant; cook, stirring often, until the eggplant is tender, 8 to 10 minutes.
Add bok choy and the reserved miso mixture; cook, stirring frequently, until the bok choy is tender-crisp, 2 to 3 minutes. Transfer to a serving bowl. Sprinkle with cashews, cilantro and scallions.
