For those vegetarians amongst us. I’m not one of you but this dish is for you. I don’t eat that much meat. Humans evolved to be omnivores and I’m one. What meat I do eat does not go through the usual commercial meat network. It is what I call ethical food.

For example, chickens are free range and vegetarian fed even the beef (Which I eat only once a month.) is all grass fed and does not go through the feed lots and have hormones and other chemicals added.

Yakiniku-Glazed Eggplant with Shishito Peppers and Ginger-Lime Cashews.

Ingredients 

• ½ cup Jasmine Rice
• 3 oz. Shishito Peppers
• 2-cloves Garlic
• 2-Scallions
• 1 Eggplant
• 1 Lime
• ½ lb. Baby Bok Choy
• 3 Tbs. Roasted Cashews
• 2 ½ Tbs. Yakiniku Sauce
• 1 1 in. Piece of Ginger
• 2 Tbs. Mirin
• 2 Tbs. Sesame Oil
• 1 Tbs. Sambal Oelek

Mise en place

• Cut off and medium chop the leaves and stems of the Bok Choy.
• Peel and roughly chop the Garlic.
• Cut off and discard the root ends of the Shallots then roughly chop the white ends.
• Cut the Eggplant into ½ in. rounds.
• Cut off the pepper stems the cut cross ways into ¾ in. pieces.
• Zest the Lime skin then get the juice.
• Roughly chop the Cashews.
• Peel and finely chop the ginger.

Cooking 

• In a small pot combine 1 cup of water, the Rice, and a generous pinch of salt. Once boiling cover and reduce the heat to low. Continue to cook for 13 minutes and the water is absorbed. Transfer to a serving bowl and put aside in a warm place.
• In a large pan heat 2 Tbs. of olive oil. When it is hot add ½ the ginger stirring frequently for a minute and a half. Add the Cashews and cook stirring continuously for 1 minute. Add the Lime Zest then transfer to a small bowl.
• Blister the peppers in a heated pan for 2 to 3 minutes without stirring.
• In the pan, you made the Ginger-Lime Cashews heat 2 Tbsp. olive oil on medium. When hot add the Eggplant rounds and cook for 4 to 5 minutes or until browned. Add the diced Shallots and the remaining Ginger. Season with salt and pepper and cook for 1 minutes stirring constantly. Add the Bok Choy, Yakiniku Sauce, Mirin, Sambal Oelek, Lime juice, and ¼ cup of water. Cook stirring well for 3 minutes. Turn off the heat and stir in the peppers.
• Stir in the Sesame Oil to the Rice.

Plate your dish and garnish with the Cashews. Makes 2 servings. There will be a good bit of heat in the dish. I think that is good in a vegetarian dish.