Miso Flavored Pork Belly, Eggplant, and Green Bell Pepper Stir-Fry

Name: Miso Flavored Pork Belly, Eggplant, and Green Bell Pepper Stir-Fry
Yield: 2 servings
Cuisine: American
Ingredients: 3 Eggplant; 2 Green peppers; 120 grams Thinly sliced pork belly; 1 dash Salt and pepper; 1 tsp Garlic (minced); 1 tsp Ginger (minced); 1 Takanotsume; 1 tbsp Shaoxing wine; 1/2 tbsp Sesame oil; 1 Green onions (finely sliced); 2 tbsp White miso; 1 tbsp Tianmianjiang; 2 tsp Sugar; 30 ml Chicken stock

cookpad.japan @cookpad_jp

I tried adding a Chinese flavors to a miso-seasoned eggplant dish.

If deep-frying the vegetables is too much work, you can fry them in a frying pan using a somewhat large amount of oil.
If you are not deep-frying, soak the eggplant in water for 10 minutes to get rid of any astringency. Recipe by Cooking S Papa

I tried adding a Chinese flavors to a miso-seasoned eggplant dish.

cookpad.japan @cookpad_jp

I tried adding a Chinese flavors to a miso-seasoned eggplant dish.

Saved

Ingredients

2 servings

3Eggplant
2Green peppers
120 gramsThinly sliced pork belly
1 dashSalt and pepper
1 tspGarlic (minced)
1 tspGinger (minced)
1Takanotsume
1 tbspShaoxing wine
1/2 tbspSesame oil
1Green onions (finely sliced)
Sauce
2 tbspWhite miso
1 tbspTianmianjiang
2 tspSugar
30 mlChicken stock

Saved

Steps

1

Chop the eggplant and green bell peppers into rough pieces. Mince the ginger and the garlic. Finely chop the green onion and takanotsume.
2

Deep-fry the eggplant for 1 1/2 minutes. Fry the green pepper for 15 seconds. Combine the sauce ingredients.
3

Cook the pork, garlic, and ginger. Pour in the shaoxing wine around the edges of the pan. Once the chicken has changed color, add the fried vegetables.
4

Add the sauce and quickly shake the pan. Swirl in some sesame sauce and stir in.
5

Arrange on a dish and garnish with green onion slices to finish.