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1
For the spicy miso sauce: Whisk together all of the sauce ingredients in a medium-sized bowl. Set aside.
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2
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the directions on the packaging. When done, drain in a colander. You should have more than enough time to stir fry the rest of the ingredients for the dish while the pasta cooks.
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3
While the pasta cooks, pour the four tablespoons of oil into a large wok or large saute pan set over high heat. When smoking, add the eggplant and cook until caramelized, about 1 1/2 minutes per side. Remove eggplant pieces with a slotted spoon and transfer to a bowl, leaving as much oil behind as possible.
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4
If there is no oil left, add the additional teaspoon of oil. Add the pork, and then reduce heat to medium. Cook pieces until no longer pink, about one minute. Remove these with a slotted spoon, and transfer to the same bowl as the eggplant.
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5
Again, if there is no oil left, add an additional teaspoon of oil. Reduce heat to low and add the garlic. Cook until lightly browned, about 30 seconds. Add the chopped bok choy, stir well, and cook until it just begins to wilt, about 30 seconds. Turn off the heat, return pork and eggplant, and pour in the miso sauce. Stir well.
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6
Add the drained pasta to the wok or pan. Stir well. Divide mixture between two plates. Serve with chili oil (optional).
