Miso-Glazed Eggplant and Bok Choy Stir-Fry
Velvety eggplant simmered in a savory miso glaze with fresh bok choy for a quick, umami-rich vegetarian side or main. This japanese-inspired vegetarian (vegetarian, gluten-free) ready in about 25 minutes pairs soy miso paste, rice vinegar, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 large, peeled and cut into 1-inch cubes eggplant
- 2 tbsp soy miso paste
- 1 tbsp rice vinegar
- 1 tsp maple syrup
- 1 tsp sesame oil
- 1 bunch, trimmed and cut into 2-inch pieces bok choy
- 2 cloves, minced garlic
- 1 tsp, grated ginger
- 1 tbsp vegetable oil
Instructions
- Step 1: Whisk 2 tbsp soy miso paste, 1 tbsp rice vinegar, 1 tsp maple syrup, and 1 tsp sesame oil in a small bowl until smooth.
- Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and 1 tsp grated ginger, sautéing for 30 seconds until fragrant.
- Step 3: Add 1 large peeled and cubed eggplant to the skillet, stirring to coat. Cook for 5 minutes until slightly softened, then pour in the miso glaze mixture. Add 1 bunch trimmed bok choy, stirring to coat. Simmer for 6-8 minutes until eggplant is tender and bok choy is bright green with wilted edges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Eggplant and Bok Choy Stir-Fry take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Miso-Glazed Eggplant and Bok Choy Stir-Fry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy miso paste from drying out.
Can I substitute ingredients in Miso-Glazed Eggplant and Bok Choy Stir-Fry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Miso-Glazed Eggplant and Bok Choy Stir-Fry for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Miso-Glazed Eggplant and Bok Choy Stir-Fry vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Best recipe I've made this month.
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
