Quinoa and Chickpea Salad with Sun-Dried Tomatoes and Dried Cherries
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Dinner Tonight: Pasta with Pork Loin Chinese Eggplant Baby Bok Choy and Spicy Miso Sauce Recipe
Ingredients
- For the Spicy Miso Sauce:
- 2 tablespoons shiro miso (white miso)
- ½ teaspoon Japanese soy sauce
- 1 ½ tablespoons mirin
- ½ tablespoons hoisin sauce
- ½ tablespoon water
- ½ teaspoon grated ginger
- 1 teaspoon Chinese chili paste (tobanjan)
- ½ teaspoon sugar
- For the Stir Fry:
- 6 ounces spaghetti
- 4 tablespoons vegetable oil, plus 1 teaspoon (if needed)
- 1 Chinese eggplant, ends trimmed, halved lengthwise, and cut crosswise into ¼-inch thick slices
- 6 ounces pork loin, cut into ¼-inch thick pieces, and then sliced into ¼-inch strips
- 1 garlic cloves, thinly sliced
- 2 baby bok choys, rinsed, and chopped
Instructions
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