THIS IS STIR-FRY WITH A DIFFERENCE. MISO ADD A SWEET RICHNESS AND SAKE WOW WHAT CAN I SAY. ENJOY DAN:

JAPANESE SESAME BEEF by CHEF DAN:


Serves 2



SESAME SAUCE:



1/4-cup miso

3 tablespoons sake

2 tablespoons soy sauce

2 tablespoons mirin

1 tablespoon greepseed oil

1 tablespoon minced ginger

1 garlic clove, minced

1/2- teaspoons red pepper flacks



STIR-FRY:



3/4- pound sirloin steak, thinly sliced

2 small Japanese eggplants

1/2- cup dried gourmet mushroom blend, soaked in 1 cup boiling water for 20 minutes

1/2- cup whole sugar snap peas

3 heads baby bok choy

2 tablespoons olive oil, divided

1 teaspoon corn starch

1 tablespoon sesame seeds



DIRECTIONS:



1. Whisk together all the sauce ingredients in a bowl and set aside.

2. Cut the eggplant in half lengthwise and make diagonal half-moon slices, about 1/4inch thick.

3. Remove mushroom from the hot water (reserve the liquid) and cut mushroom in bit size pieces.

4. Separate the leaves of the bok choy, slice the larger leaves in half lengthwise.

5. In a wok over medium-high heat, add 1 tablespoon olive oil, cook meat undisturbed, until browned about 2 minutes. set aside

6. Add 1 tablespoon oil; stir-fry the eggplant and mushrooms until tender.

7. Add mushrooms, and reserved mushroom water and sesame sauce.

8. Add the sugar snap peas and cook about 2 minutes.

9. Add the meat, and bok choy, stir-fry just long to wilt the bok choy.

10. Add the toasted sesame seeds.

11. Serve over brown rice.



ENJOY DAN: hallelujah