• Miwa



You might know miso can be go with any ingredients.

Miso butter salmon is the most popular video on my YouTube channel.

This time I stir fry miso with eggplant and pepper.

The miso sauce got a mellow flavor plus a little bit of sweetness. The bitterness from pepper and eggplant is balancing out nicely with the miso sauce.

If you are not big fun of eggplant, you got to try this!

You may enjoy eggplant more with this miso stir fry eggplant recipe!

If you are vegan, please read <Miwa's tip> for how to modify.


<Yield> 3 servings

<Prep time> 3mins

<Cook time> 9 mins


2 Asian eggplants

4 green pepper

¼ cup worth of sliced ginger

¼ cup of thinly sliced pork berry ( 100g/ 3.5oz)


2 tbsp of yellow miso without MSG

1 tsp of soy sauce

1 ½ tbsp of sugar

3 tbsp of mirin without MSG

3 tbsp of water

<Optional toppings>

toasted sesame seed

crushed walnuts


1: Cut eggplants into wedges. Cut green pepper into bite size pieces.

Shred ginger thinly. Cut thinly sliced pork belly into bite size pieces. Mix sauces listed above.

2; In a pan, Heat 1 tsp of vegetable oil and add ginger and chopped pork. Cook them for 1 min over high heat. Add eggplant and stir fry them for 2 mins. Then, add green pepper and keep stir fry for another 3mins over high heat.

3; Add mixed sauce listed above, then lower the heat to medium heat. Cook them for about 3 mins or until the sauce is thickened. Transfer onto the plate and sprinkle some toasted sesame seed. Ready to be enjoyed.

<Miwa’s tips>

・Other than pork, you can swap for chicken.

・If you are using the less fatty pork cut, the pork might get too tough by the time the vegetables are fully cooked. If that's the case, cook eggplant first and remove them on the plate then set it a side. When you drizzle sauce, put back the precooked eggplants. In a way, every ingredients will be cooked equally.

・I'm using small Asian eggplant. You can use bigger kind which you normally find in western countries. If you are using bigger one, 1 should be enough.

・You can use any miso paste you have on hand. I usually make this with yellow miso. Since I was running out of yellow miso for this time, I used red miso instead. It was equally delicious!

・For vegan & vegetarian, You can leave the pork and add tofu instead. OR just add more eggplants and mushrooms.

・Keep stir them throughout the cooking to prevent from burning.

<Recommended side dish>



<Storage time>

Store it in a airtight container in the fridge for 3days.

<Did you try this recipe??>

Let me know by tagging me on Instagram

Love to see your creations!

<Looking for more miso recipe?>

2020/07/24 MIWA