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:

1. Whisk mirin, miso, ginger, honey, sake, sesame oil, tamari (or soy sauce), pepper and crushed red pepper in a small bowl; set aside.

2. 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.

3. 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.