Miso-Glazed Aubergine with a Chilli, Mushroom & Snow Pea Stir Fry
Full of delicious and nutritious vegetables, miso and sriracha provide an extra boost to the flavour profile of this nutrient rich vegetarian meal. It can even be ready in under 15 minutes!
Nutrition Per Portion
- Calories
490
- Carbs
53g
- Fat
29.1g
- Fibre
15.3g
- Protein
11.5g
- Sugar
33.2g
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Aubergine
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Snow Peas
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Green Capsicum
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Shiitake Mushrooms
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Miso Paste
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Sriracha Sauce
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Honey
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Cauliflower
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Olive Oil
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Spring Onion
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Fresh Red Chilli
|
Aubergine |
Snow Peas |
Green Capsicum |
Shiitake Mushrooms |
Miso Paste |
Sriracha Sauce |
|
Honey |
Cauliflower |
Olive Oil |
Spring Onion |
Fresh Red Chilli |
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Step 1
Chop the aubergine, julienne the capsicum, slice the shitake mushrooms. Grate the cauliflower into a rice like consistency using a grater or a blender.
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Step 2
In a frying pan, heat half of the olive oil over medium-high heat. Add the cauliflower and sauté until browned and softened.
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Step 3
In a small bowl, mix together the sriracha, miso, and honey to make a sauce.
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Step 4
Heat the remaining olive oil in a wok over high heat. Add the aubergine and cook until slightly softened and browned on both sides.
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Step 5
Add the snow peas, mushrooms, and capsicum to the wok. Sauté until slightly softened.
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Step 6
Slice the spring onion and red chili, set aside for garnishing.
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Step 7
Stir the miso-sriracha sauce into the vegetable stir fry.
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Step 8
Distribute the cauliflower rice among serving bowls, top with the stir fry, and garnish with spring onion and red chili.
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Ingredients
Aubergine
chopped
Snow Peas
Green Capsicum
julienne
Shiitake Mushrooms
sliced
Miso Paste
Sriracha Sauce
Honey
Cauliflower
grate
Olive Oil
2 tablespoons per person
Spring Onion
sliced
Fresh Red Chilli
sliced use according to taste
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Reviews (3)
Claire Oneill Verified
one of the best recipes!
Charlotte Oliver-Bradley Verified
I loved it! I also cooked some tofu with it, so that I could save half of it for tomorrow's lunch!
Aleya Al Hammadi
I loved it.