Miso Aubergine & Bok Choy Stir Fry
If anyone is looking for a quick, easy supper this is for you and the sauce should be a staple for us all! It's full of flavour so it instantly transforms any meal. I love it with the noodles and veggies here, but it's also amazing drizzled over roast veg, quinoa bowls, simple salads and just about everything else. With this bowl here you can adapt it really easily too, swapping in or adding on whatever you have in your fridge!
If anyone is looking for a quick, easy supper this is for you and the sauce should be a staple for us all! It's full of flavour so it instantly transforms any meal. I love it with the noodles and veggies here, but it's also amazing drizzled over roast veg, quinoa bowls, simple salads and just about everything else. With this bowl here you can adapt it really easily too, swapping in or adding on whatever you have in your fridge!
- sesame oil
- 1 tablespoon of honey
- splash of lemon juice
- 1 teaspoon of tamari
- 1 small pieces
- 120 g bok choy (i used baby bok choy) halved lengthways
- 150 g noodles (i used brown rice noodles)
- 1 red chilli sliced
- handful of sesame seeds about 20g
- 1 tablespoon of miso paste
- pinch of chilli flakes
- 1 tablespoon of tamari
- 1 tablespoon of miso paste
- 1 tablespoon of sesame oil
- 1/2 tablespoon of apple cider vinegar
- Carbohydrate 0.66075 g
- Cholesterol 0 mg
- Fat 0.2205 g
- Fiber 0.1125 g
- Protein 0.14025 g
- Saturated Fat 0.029775 g
- Serving Size 1 1 Serving (8g)
- Sodium 0.675 mg
- Sugar 0.54825 g
- Trans Fat 0.018375 g
- Calories 5 calories
Step-by-step
- Preheat your oven to 200c, fan setting.
- Start by cutting your aubergine into small pieces. Then place your aubergine in a roasting tray and mix together with 1 teaspoon of tamari and 1 tablespoon of miso paste. Place in the oven to roast for 10-15 minutes until golden – alternatively you can sauté these with everything else if you are feeling lazy!
- Cook your noodles for 10 minutes in boiling water. Once cooked, drain and leave to one side.
- To make your dressing simply place all of your ingredients in a small bowl and mix well.
- Once your aubergines and noodles are cooked, drizzle some sesame oil in a frying pan over a medium heat, add your bok choy and sauté for 5-10 minutes until golden. Add your sliced chilli, aubergine pieces, noodles and dressing – cook it all for another 5 minutes while giving it a really good stir.
- Once ready to serve, stir through your sesame seeds and chilli flakes and enjoy!
My Quick and Easy Miso Aubergine & Bok Choy Stir-Fry
As a busy working mom, finding time to cook a healthy and delicious meal can often feel like a mission impossible. But trust me, this Miso Aubergine & Bok Choy Stir-Fry is a game-changer. It's so simple, it practically makes itself, yet the flavour is incredible. I stumbled upon this recipe during one of those frantic weeknight evenings when the kids were screaming for dinner, and I was staring blankly into the fridge. The result? A vibrant, flavourful meal that had everyone reaching for seconds (even my picky eater!).
The beauty of this recipe lies in its adaptability. I often find myself adjusting it depending on what vegetables I have on hand. Sometimes I add bell peppers, other times, some snow peas. The miso-tamari dressing is the real star, though. It's incredibly versatile and adds a depth of flavour that elevates even the simplest ingredients. I've been known to use it as a marinade for chicken or fish, or even as a dressing for a simple salad. It's become a pantry staple in my house, a secret weapon in my arsenal of quick weeknight meals.
What I love most about this dish is how quickly it comes together. From start to finish, it's ready in under 30 minutes. And the cleanup is a breeze! It's the perfect meal for those busy weeknights when you're short on time but still want something healthy and satisfying. The kids love it, my husband loves it, and I love it – a win-win-win situation, if you ask me!
Beyond the Stir-Fry: Exploring the Versatility of Miso
Miso paste has quickly become a culinary obsession for me. Its umami richness adds so much flavour, and it’s incredibly healthy too. I’ve explored many ways to incorporate it into my cooking beyond this stir-fry. For instance, I often use it as a marinade for tofu or chicken, adding a wonderful depth of flavour that’s both savoury and slightly sweet. I’ve also experimented with miso soups, using a variety of vegetables and sometimes even adding a splash of mirin for extra sweetness.
The possibilities are truly endless. And the best part? Miso paste keeps well in the fridge, making it a fantastic ingredient to always have on hand. It's become a staple in my kitchen, a testament to its incredible versatility and flavour profile.
Beyond the Recipe: Embracing Simplicity in the Kitchen
Cooking, for me, isn't just about following recipes; it's about creating moments of connection and nourishment. It's about sharing food with loved ones, and it's about finding joy in the simple act of preparing a meal. This Miso Aubergine & Bok Choy Stir-Fry perfectly embodies this philosophy. It's a reminder that delicious food doesn’t have to be complicated. Often, the simplest meals are the most satisfying.
I encourage you to experiment with this recipe. Don’t be afraid to add your own spin, to substitute ingredients based on your preferences and what you have available. The most important thing is to have fun in the kitchen and to enjoy the process of creating something delicious and nourishing for yourself and your family. Cooking shouldn’t be a chore; it should be an opportunity to connect with yourself and those you care about, one delicious meal at a time.
So, the next time you find yourself short on time and inspiration, reach for this recipe. It's a quick, easy, and incredibly satisfying meal that will quickly become a favourite in your household, just like it has in mine.
