Japanese Eggplant-Asparagus Stir Fry
1 lg. eggplant
1 lb asparagus, stemmed and cut into thirds
4 tbsp sake
2 tbsp brown rice vinegar
3 tbsp sugar
2 tbsp GF wheat free tamari (San J=recommended)
1 tsp (or more) cornstarch
2 tbsp GF red (or white) miso(FIND GF variety such as brown rice)
2 tbsp water
3-4 tbsp sesame oil
1 inch fresh ginger, diced
Slice eggplants and cut each slice into fourths. Separate 2 main stem pieces from top part of asparagus. Combine your sake, vinegar, sugar, and GF tamari in a small bowl. Whisk in cornstarch until thoroughly combined. In a cup, combine the miso with water and combine thoroughly. Heat 3 tbsp of your oil in a nonstick frypan or wok. Add diced ginger and then eggplant and stir fry until it has softened slightly. Then add a half tablespoon of oil and the two main stem pieces of your asparagus and sautee until they have started to soften. Add the top part of asparagus and sautee for another minute or two. Next, lower heat, create a well in the center of the pan and add the sake-tamari mixture. Sir for a few minutes, until sauce thickens slightly and seems to have seasoned the vegetables. Finally, add the miso paste and stir, heating for a few more minutes. Serve with rice and enjoy.
I think next time I would consider reducing the GF Tamari. It tastes good but even low-sodium tamari results in a pretty sodium-heavy dish.