Miso Stir Fry with Eggplant, Capsicum and Pork
This is a quick side dish. Eggplant goes so well with miso and green capsicum adds bright colour to the dish. My recipe uses thinly sliced pork so you could make this dish as a main for two with a bit more meat. You could also make it without meat. Then it becomes a vegetarian dish.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 g (7oz) thinly sliced pork belly cut into bite size pieces ((note 1))
- 300 g (10.6oz) eggplant (, cut into quarters vertically, then into 3cm long pieces)
- 150 g (5.3oz) capsicum (, cut into 1.5cm (⅝") wide strips)
- 1½ tbsp oil
- ½ tbsp sesame oil
- 25 g (0.9oz) miso ((note 2))
- 1 tbsp each sake and mirin
- 1½ tsp sugar
- ½ tsp soy sauce
Instructions
- 1
Add all the Sauce ingredients to a bowl or a jar. Mix well until the miso is well combined and is lump free.
- 2
Add ½ tablespoon of oil to a frypan over medium high heat. Cook pork for a couple of minutes until slightly burnt and cooked through. Transfer the meat to a plate.
- 3
Turn the heat down to medium low and add remaining oil and sesame oil to the pan.
- 4
Add eggplants and cook for a couple of minutes rotating each eggplant piece so that all sides are cooked.
- 5
Add capsicum and cook further 5 minutes (note 3) or until eggplant becomes soft. Add the cooked meat and mix.
- 6
Add the sauce (note 4) and turn up the heat to medium high. Cook until only a small amount of sauce is left.
- 7
Serve immediately.