Miso-hoisin spaghetti with eggplant and green beans

This is a variation on this recipe I found on Serious Eats a few weeks ago and fell head over heels in love with.  The sauce can be used for a dish like this, over pasta, or for a terrific chicken/pork/shrimp marinade.  And since the ingredients are all things that last basically forever in your fridge (miso, hoisin, and chili-garlic sauce), this can be whipped up at the last minute when you realize that it’s the end of the week and your pantry is down to half an eggplant, some green beans, and half a box of spaghetti.

For the sauce, mix together roughly equal amounts of white miso and hoisin sauce.  Add as much chili-garlic sauce as you want, heatwise (I was a bit heavy-handed this week and made it too hot for Dylan but just right for the adults).  You can also throw in some soy sauce, mirin, or ginger.  The dominant flavors are the miso and hoisin – sweet and salty and full of umami.  NOM.  Whisk the sauce ingredients together and hold them off to the side while you cook the pasta.  You can use regular spaghetti or get fancy and use fresh Chinese noodles.

Cut your veggies up into about 1-inch pieces.  Miso and eggplant are so fantastic together that I’ve made it the star every time I’ve prepared this dish, but honestly you could use anything you wanted.  Stir-fry your veggies in vegetable oil until they’ve softened/browned/whatever you want them to do.  Add the pasta and the sauce to your wok or skillet.  Toss to coat.  You’re done!  (If you’re going with the original recipe and adding pork to this, obviously you’ll need to cook that at some point.  I’d recommend doing it at the beginning so you can use any rendered fat as a cooking oil.  If you’re using something like shrimp or tofu instead, you’d probably want to add them at the end so they don’t get rubbery and overcooked.)

Spaghetti stir-fry with eggplant and green beans

Spaghetti stir-fry with eggplant and green beans

Dylan’s menu: two bites of the spaghetti, then a salami and cheese sandwich.  Normally I’m pretty tough about eating what’s in front of you and not making a separate kids’ dinner, but once I tasted this I realized I had overdone the spice levels.  Oops!

Aeryn’s menu: homemade CSA baby food, cheerios

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