Miso-Glazed Eggplant & Shiitake Stir-Fry with Sesame Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Velvety eggplant and earthy shiitake mushrooms coated in rich miso glaze, served over nutty sesame rice for a deeply savory, umami-packed vegetarian dish. This asian-inspired vegetarian (gluten-free, vegan) ready in about 27 minutes pairs eggplant, shiitake mushrooms, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

★ 4.1 (10 ratings) Prep: 15 min Cook: 12 min Serves 2 Asian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk miso paste, rice vinegar, maple syrup, and 1 tsp sesame oil until smooth. Set aside.
  2. Step 2: Heat 1 tbsp oil in a wok over high heat. Add eggplant cubes and stir-fry for 5 minutes until golden on edges and tender. Add mushrooms and garlic; cook for 3 minutes until mushrooms release moisture and soften.
  3. Step 3: Pour miso glaze over vegetables, stirring constantly for 1-2 minutes until sauce thickens and coats vegetables evenly (sauce should cling to the back of a spoon).
  4. Step 4: Gently fold in 1/2 cup cooked rice to warm through. Divide into bowls, top with remaining rice, sesame seeds, and green onions.
  5. Step 5: Serve immediately while hot, with extra green onions for garnish.

Frequently asked questions

How long does Miso-Glazed Eggplant & Shiitake Stir-Fry with Sesame Rice take to make?

Total time is about 27 minutes (15 min prep + 12 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 & Shiitake Stir-Fry with Sesame Rice?

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 eggplant from drying out.

Can I substitute ingredients in Miso-Glazed Eggplant & Shiitake Stir-Fry with Sesame Rice?

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 & Shiitake Stir-Fry with Sesame Rice 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 & Shiitake Stir-Fry with Sesame Rice gluten-free?

Yes — this recipe is tagged gluten-free, vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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