Jasmine Rice Bowls with Glazed Eggplant and Oyster Mushrooms Recipe

Name: Jasmine Rice Bowls with Glazed Eggplant and Oyster Mushrooms Recipe
Total time: 35 min
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

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These jasmine rice bowls have it all: Saucy glazed eggplant and mushrooms, crunchy veggies, and an aromatic cilantro garnish. Get the recipe!

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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