Miso-Glazed Eggplant Stir-Fry with Bok Choy
Sweet-savory eggplant and bok choy stir-fried in a rich miso-tamari sauce, served over jasmine rice. This japanese-inspired vegetarian (gluten-free, vegetarian) ready in about 22 minutes pairs medium, cut into 1-inch cubes eggplant, bunch, trimmed and halved bok choy, white miso miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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
- 2 medium, cut into 1-inch cubes eggplant
- 1 bunch, trimmed and halved bok choy
- 2 tbsp white miso miso paste
- 1 tbsp tamari
- 1 tsp rice vinegar
- 1 tsp sesame oil
- 1 clove, minced garlic
- 1/2 tsp grated ginger
- 1 tsp sesame seeds
Instructions
- Step 1: Heat 1 tsp sesame oil in a large skillet over medium-high heat. Add eggplant cubes and cook for 5-6 minutes, stirring occasionally, until golden brown and tender.
- Step 2: Add minced garlic and grated ginger, stirring for 30 seconds until fragrant. Stir in 2 tbsp miso paste, 1 tbsp tamari, and 1 tsp rice vinegar until smooth.
- Step 3: Add bok choy halves and cook for 3-4 minutes until wilted but still crisp. Remove from heat and stir in 1 tsp sesame oil.
- Step 4: Serve immediately over cooked jasmine rice, sprinkled with 1 tsp toasted sesame seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Eggplant Stir-Fry with Bok Choy take to make?
Total time is about 22 minutes (10 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 Stir-Fry with Bok Choy?
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 white miso miso paste from drying out.
Can I substitute ingredients in Miso-Glazed Eggplant Stir-Fry with Bok Choy?
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 Stir-Fry with Bok Choy 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 Stir-Fry with Bok Choy gluten-free?
Yes — this recipe is tagged gluten-free, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Restaurant quality! Can't believe how easy this was.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
