Miso aubergine and mushroom stir fry

Miso aubergine and mushroom stir fry

Ingredients

serves 2
  • •100g rice
  • •2 tbsp sesame oil
  • •1 tbsp soy sauce
  • •1 garlic clove, minced
  • •1 large aubergine, chopped
  • •50ml water
  • •300g mushrooms, sliced
  • •60g spinach
  • •Miso and ginger stir fry sauce (see recipe)
  • •1 tsp sesame seeds

  • Any plant protein:

  • •200g firm tofu, chopped
  • •160g chickpeas
  • •150g tempeh, chopped

Directions

Cooking mode
  1. 1. Cook the rice.
  2. 2. In a medium pan, heat 1 tbsp sesame oil. Add the plant protien and soy sauce. Toss to coat and cook on a medium heat for 5 minutes. Turn the tofu or tempeh over to brown each side and cook for another 5 minutes, or toss the chickpeas and cook until slightly crispy.
  3. 3. In a large pan, heat 1 tbsp sesame oil over medium-high heat. Add the aubergine and cook for 5 minutes, until lightly browned. Add the water, cover and leave to steam for 5 minutes over medium-low heat, until softened.
  4. 4. Make the miso stir fry sauce.
  5. 5. Remove the lid, then add the garlic and cook for 1 minute. Add the mushrooms and cook for 3–5 minutes until lightly browned. Add the sauce and cook for another 5–10 minutes until the sauce thickens slightly. Stir in the plant protein until heated through. Add the spinach and stir until wilted.
  6. 6. Serve with the rice and top with a sprinkle of sesame seeds.
Baker Beanie Author

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