Eggplant with Miso-Minced Pork Stir-fry
ID: 74b0a84b...
This is an easy dish where tender eggplant and savory miso-minced pork combine to make a perfect companion for rice. Instead of using Tianmianjiang, we create an authentic, rich flavor using common household miso and seasonings.
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🍳 Cooking Flow
Prepare the ingredients, soak the eggplant in water, then coat with vegetable oil. → Prepare the miso-based sauce and the cornstarch slurry separately. → Sear the eggplant skin-side down in a frying pan, then remove. → Stir-fry the minced pork, ginger, doubanjiang, green onion, and bell pepper in order, then return the eggplant to the pan. → Add the sauce, bring to a boil, and thicken with the cornstarch slurry.
Cooking Steps
Brief Cooking Order
Prepare the ingredients, soak the eggplant in water, then coat with vegetable oil. → Prepare the miso-based sauce and the cornstarch slurry separately. → Sear the eggplant skin-side down in a frying pan, then remove. → Stir-fry the minced pork, ginger, doubanjiang, green onion, and bell pepper in order, then return the eggplant to the pan. → Add the sauce, bring to a boil, and thicken with the cornstarch slurry.
Introduction
This is an easy dish where tender eggplant and savory miso-minced pork combine to make a perfect companion for rice. Instead of using Tianmianjiang, we create an authentic, rich flavor using common household miso and seasonings.
Step 1
Trim the stems off the eggplants, cut into thirds, slice into quarters lengthwise, and soak in water for about 5 minutes.
Step 2
Push the stems of the bell peppers inward with your thumb to remove, discard the seeds, and cut into bite-sized pieces (rangiri).
Step 3
Mince the green onion, and peel and mince the ginger.
Step 4
Drain the eggplant and pat dry thoroughly with paper towels. Place in a bowl, drizzle with 1 tablespoon of vegetable oil, and toss to coat evenly.
Step 5
In a bowl, mix 30g miso, 1.5 tbsp sugar, 1 tsp soy sauce, and 1 tbsp sake. Add 150ml water and mix well. In a separate small container, combine 1 tsp potato starch and 1 tbsp water to make the slurry.
Ingredients List
Important Notes
Coating the eggplant with vegetable oil beforehand prevents it from absorbing too much oil during stir-frying, ensuring it maintains a beautiful color and a tender, melt-in-the-mouth texture. 🔥
Adding the doubanjiang while stir-frying the ground meat highlights the spiciness and depth of flavor, spreading an aromatic quality throughout the dish. 💡
When adding the cornstarch slurry, adjust the heat to prevent lumps and stir quickly as soon as you add it. ⚠️
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