Jasmine Rice Bowls with Glazed Eggplant and Oyster Mushrooms Recipe - Forks Over Knives

Ingredients

• 2 tablespoons mirin (sweet rice wine)
• 2 tablespoons reduced-sodium tamari or soy sauce
• 1 tablespoon pure maple syrup
• 1 tablespoon red miso paste or tahini
• 1½ teaspoons grated fresh ginger
• ¼ teaspoon crushed red pepper
• 1 medium eggplant, peeled and cut into 1-inch cubes
• 8 oz. fresh oyster mushrooms, stems removed, caps halved or quartered, or enoki mushrooms, divided into small clusters
• 4 cups hot cooked brown jasmine rice
• 1 cup frozen shelled edamame, cooked according to package directions
• ¼ of an English cucumber, cut into ribbons with a vegetable peeler
• ½ cup matchstick-cut carrot or thinly sliced radishes
• ¼ cup fresh cilantro leaves or bias-sliced scallions
• ¼ cup dry-roasted cashews, coarsely chopped