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Miso Stir-Fry With Summer Vegetables

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Ingredients
  Eggplant 250 Gram, slice
  Bell pepper 80 Gram, slice
  Thin pork slices 100 Gram
  Salt & pepper To Taste
  Miso 1 1⁄2 Tablespoon (fermented soybean paste)
  Sugar 1 Tablespoon
  Soy sauce 1⁄2 Teaspoon
  Sake 2 Tablespoon
  Red chili pepper 1
  Ginger root 1 Teaspoon, chop
  Garlic 1 Teaspoon, chop
  Vegetable oil 1 Tablespoon
  Sesame oil 1 Teaspoon
Directions

GETTING READY
1. Cut the eggplants into bite-size pieces and put them into a bowl of water.
2. Drain the eggplant and place on the paper towel.
3. Cut the bell pepper into small pieces.

MAKING
4. Season the pork and cut into 2 inch pieces.
5. Sprinkle salt and pepper over the pork pieces.
6. For the miso sauce: In a bowl, combine the miso, sugar, soy sauce and sake.
7. Take a pan and heat the vegetable oil.
8. Add the seasoned pork pieces into the pan and fry them on medium heat.
9. Flip the pieces allowing the fat to drain from the pork.
10. Add the eggplant pieces to the pork. Also add the chopped garlic, gingerroot and red chili pepper.
11. Stir fry them and sprinkle little water over the vegetables.
12. Cover the pan and cook the vegetables for 2-3 minutes on low heat.
13. When the eggplant is almost cooked, add the bell pepper pieces.
14. Stir fry them until the bell pepper softens.
15. Pour the miso sauce over the mixture and distribute evenly.
16. Sprinkle sesame oil.

SERVING
17. Serve the miso stir fry vegetables on a serving plate.

TIPS
You can enjoy the dish with hot steamed rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Side Dish
Taste: 
Savory
Method: 
Stir Fried
Interest: 
Summer
Ingredient: 
Vegetable
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
2

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