September 4, 2013
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.
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
1. Cut the eggplants length-wise in half, then into bite-sized piece
Optional: soak in cold water to get rid of the bitterness.
2. Rinse the pea shoots.
3. Combine shoyu, mirin, sugar, sake and miso.
4. In a pan, heat the sesame oil. Add the pepper flakes and eggplants.
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.
7. Enjoy with some steamed rice.
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.