• Miwa

<EGGPLANT MISO STIR FRY>

Updated: Mar 9





You may already know that miso can be go with any ingredient.


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


This time I am going to stir fry miso with eggplant and peppers. The miso sauce has a mellow flavor plus a little bit of sweetness. The bitterness from the peppers and eggplant is balanced out nicely by the miso sauce.


If you are not big fan of eggplant, you have got to try this! You may learn that you like eggplant by eating this miso stir fry eggplant recipe!


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




 

< EGGPLANT MISO STIR FRY>




<Yield> 3 servings


<Prep time> 3 minutes


<Cook time> 9 minutes


<Ingredients>

2 Asian eggplants

4 green peppers

3.5oz (100g) thinly sliced pork belly

¼ cup ginger, sliced

1 teaspoon vegetable oil


Sauce

3 tablespoons Mirin

3 tablespoons water

2 tablespoons yellow miso

1½ tablespoons sugar

1 teaspoon Soy sauce


<Optional toppings>

toasted sesame seeds

crushed walnuts


<Directions>


1. Cut the eggplants into wedges. Cut the green peppers into bite sized pieces. Shred the ginger thinly. Cut the thinly sliced pork belly into bite sized pieces. Mix the sauces as listed above.





2. In a pan heat the vegetable oil over high heat. Add in the ginger and chopped pork. Cook them for 1 minute. Add in the cut eggplants and stir fry them for 2 minutes. Next add in the cut green peppers and keep stir frying them for another 3 minutes.





3. Add in the prepared sauce ( as listed above) then lower the heat to medium. Continue to cook for about 3 minutes or until the sauce has thickened. Transfer to a plate and sprinkle with some toasted sesame seeds. Now it's ready to be enjoyed.






<Miwa’s tips>

・You can use chicken in this recipe instead of pork.


・If you are using a less fatty cut of pork, the pork might get too tough by the time the vegetables are fully cooked. If that's the case, cook the eggplants first and then transfer them to a plate and set aside. When you drizzle in the sauce, put back the precooked eggplants. This way, every ingredient will be cooked equally.


・I'm using small Asian eggplants for this recipe but you can use larger varieties that you would normally find in Western countries. If you are using a larger type, please use just one.



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


・For vegan & vegetarian options, you can leave out the pork and add in tofu. Alternatively, you can just add in more eggplants and also add in mushrooms.


・Keep stirring the vegetables and meat throughout the cooking process to prevent them from burning.


<Recommended side dish>

EGG AND CABBAGE MISO SOUP


JAPANESE CORN RICE



<Storage time>

Store in an airtight container in the fridge for up to 3 days.



 

<Did you try this recipe??>

Let me know by tagging me on Instagram

I love to see your creations!


<MIWA’s recommendations♡>

- First E-cookbooks are now available! I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!


<Looking for another miso recipe?>



 

2020/07/24 MIWA


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