Eggplant and Pork Stir-fry at a Ramen Shop

1. 1

   Chop the eggplants into half lengthwise, and diagonally slice into 5 mm strips (to cook through faster).

2. 2

   Soak in water to remove the bitterness, and drain excess water.

3. 3

   Cut the green pepper in half, remove the seeds, and cut diagonally into 5 mm stripes.

4. 4

   Cut the pork belly into 5 cm.

5. 5

   Mix the ingredients.

6. 6

   Heat a wok, and add oil.

7. 7

   Stir-fry the pork belly first.

8. 8

   Add eggplants and green pepper, and stir-fry quickly over high heat.

9. 9

   Right before the vegetables become soft and wilted, drizzle the mixed seasonings.

10. 10

    Stir-fry quickly, and it's done.

* Per serving · 4 servings · Values may vary.

No additional tips available.