Spicy Japanese Eggplant & Spinach Orzo Stir-Fry
A vibrant, vegan Japanese-inspired stir-fry featuring tender eggplant, fresh spinach, and orzo in a savory, spicy miso sauce.
Cuisine: Japanese
Cooking time: 25 minutes
Serves: 4
Ingredients
- 1 large (about 1 pound) eggplant
- 6 cups (packed) fresh spinach
- 1.5 cups (dry) orzo (vegan-friendly)
- 4 whole, sliced scallions
- 3 cloves, minced garlic
- 1 tablespoon, grated ginger
- 2 tablespoons white miso paste
- 3 tablespoons soy sauce (low-sodium)
- 1.5 tablespoons rice vinegar
- 1.5 tablespoons sesame oil
- 2 teaspoons sriracha or Japanese chili paste
- 2 teaspoons toasted sesame seeds
- 2 tablespoons neutral oil (canola or avocado)
Instructions
- 1. Cook orzo in salted boiling water according to package directions. Drain, rinse with cold water, and set aside.
- 2. Cut eggplant into 1/2-inch cubes. Heat 1 tablespoon neutral oil in a large skillet over medium-high. Add eggplant, cook until golden and soft, stirring occasionally (about 7 minutes).
- 3. Reduce heat to medium. Add remaining oil, garlic, ginger, and scallions. Sauté until fragrant, about 2 minutes.
- 4. Add spinach and cook until just wilted, about 2 minutes. Stir in orzo.
- 5. In a bowl, whisk miso, soy sauce, rice vinegar, sesame oil, and sriracha. Pour over skillet. Toss to coat evenly; cook 2 more minutes.
- 6. Taste and adjust seasoning. Serve hot, sprinkled with sesame seeds and extra scallions.
Browse more: Vegan · Asian Recipes
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