Miso Stir-Fry with Summer Vegetables is a popular dish with eggplants and bell peppers. Enjoy plenty of this delicious stir-fry when eggplants and bell peppers are in season. The sweetened miso flavor goes great with steamed rice!
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Please leave a 5 star rating if you like the recipe! 🙂
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Ingredients
Vegetables and Meat
3 Eggplants 250g/8.8 oz for 2 people 2 Green Bell Peppers (Piman) 80g/2.8 oz for 2 people 100 g Pork Loin Slices or any type of pork slices Salt Pepper
Other Ingredients
1 Dried Red Chili Pepper 1 tsp Ginger Root chopped 1 tsp Garlic Cloves chopped 1/2-1 tbsp Vegetable Oil 1 tsp Sesame Oil
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- Let’s cut the vegetables. Trim off the stem ends of the eggplants and cut them in half lengthwise. Make shallow diagonal cuts along the outer skin of the eggplants at 3mm (0.1") intervals and slice into bite-size pieces. These cuts will help the eggplant to absorb the sauce later and also soften the skins.
- Place the eggplant into a bowl of water and lightly rinse to reduce the bitterness. Drain with a mesh strainer and place them onto a tray covered with a paper towel.
- Cut the bell peppers in half lengthwise and remove the stem ends and seeds. Then, cut the peppers into slightly smaller pieces than the eggplants.
- Let’s season the pork. Cut the pork slices into 4~5cm (1.6"~2"). Place them onto a plate and sprinkle on the salt and pepper. Toss to coat and season the pork slices evenly.
- Let’s make the miso sauce for the stir-fry. Combine the miso, sugar, soy sauce and sake. Dissolve the miso with a balloon whisk until even.
- Let’s cook the miso stir-fry. Add the vegetable oil to a heated pan. Place the seasoned pork slices onto the pan, frying on medium heat. Spread the slices and then flip them over, allowing the fat to drain from the pork.
- Add the eggplant pieces to the pork and quickly distribute them with a ladle.
- Add the chopped garlic and ginger root, and the red chili pepper. Quickly stir-fry them with the remaining oil to increase the aroma.
- Sprinkle on the water, cover with a lid and reduce the heat. Fry the vegetables for 2 to 3 minutes.
- When the eggplant is almost cooked, add the bell peppers and stir-fry until they soften.
- Pour the miso sauce over the mixture and distribute it evenly.
- Finally, sprinkle on the sesame oil and lightly toss to coat.
- Place the miso stir-fry onto a plate.
Recipe Notes
This miso stir-fry can be a great side dish for cold somen noodles or hot steamed rice.
Eggplant skins are rich in antioxidants and can help to prevent lifestyle-related diseases, such as clogged arteries so we recommend eating the skins too.
Yes. You can use Mirin instead of the Sake.😊👌 In this case, you should add just a little sugar or skip it instead of 1 tablespoonful of sugar.
We’ve never paired this dish with noodles, but you can try it out.😋
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