5 tablespoons mirin (Japanese sweet rice cooking wine)
5 tablespoons light soy sauce
2 tablespoons olive oil
2 teaspoons sugar
1 teaspoon peeled finely grated fresh ginger
1/2 teaspoon sea salt
1 clove garlic, minced
2 cups baby Chinese tender stem broccoli or spinach leaves
6 to 8 okra
4 napa cabbage leaves
4 Fresno red chiles
1 Japanese eggplant, sliced lengthwise into thin strips
1 red bell pepper, seeded and quartered lengthwise
1 cup dry couscous
1 1/2 cups vegetable broth or water, boiling
3 tablespoons light soy sauce
2 tablespoons extra-virgin olive oil
1 tablespoon toasted sesame oil
Juice of 1/2 lemon
1 small bunch fresh cilantro, stems and leaves, chopped
Sea salt and freshly ground black pepper, for sprinkling
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