September 4, 2013

Japanify: Spicy Indian Summer Stir-Fry

by yoko

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I’ve been really lazy about cooking these past few weeks. I don’t know if it’s because we are (finally) experiencing summer here in Oakland, or if I’m feeling unmotivated in the kitchen. It’s probably a little bit of both.

But eating out or buying pre-made food gets really old, fast. And the effects of eating too much salt, sugar, fat, etc. is really bad on my energy level.

So earlier this week, I stocked up on a huge pack of pea shoots and Japanese eggplants. I wanted something that would give me some much needed nutrients (pea shoots) and take advantage of the harvest during the hot Indian summer months.

I wanted to make something bright and fast so I thought I’d make a spicy miso stir fry.

INGREDIENTS
1 lb pea shoots, cleaned
3 Japanese eggplants, cut into bite sized pieces
1 tbsp shoyu
2 tbsp mirin
1 tsp sugar
1 tbsp sake
1.5 tbsp miso
1 tbsp sesame oil
2 hot peppers ripped into small bits

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METHOD
1. Cut the eggplants length-wise in half, then into bite-sized piece

DSC_0355Optional: soak in cold water to get rid of the bitterness.

2. Rinse the pea shoots.

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3. Combine shoyu, mirin, sugar, sake and miso.

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4. In a pan, heat the sesame oil. Add the pepper flakes and eggplants.

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5. Once the eggplants are lightly browned, add the pea shoots.

6. Once the pea shoots have cooked down (about 4 minutes), add the sauce from step 3. Mix well.

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7. Enjoy with some steamed rice.

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This dish definitely reminded me that eating at home is super comforting. Even though the heat is making me lazy these days, I just need to get off my butt and spend 20 minutes preparing this dish. It is totally worth it.

2 Comments

  • Kayoko
    Posted September 4, 2013 at 1:38 pm

    I have eggplants in the fridge and can’t wait to load up on pea shoots. Thanks!

  • Moto
    Posted September 4, 2013 at 2:21 pm

    by the way, did you eat kombu cured enoki on top of ramen box?

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