Pork and Eggplant Stir-Fry with Ginger and Miso Recipe

Name: Pork and Eggplant Stir-Fry with Ginger and Miso
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 grams Thinly sliced pork offcuts; 2 small Eggplants; 1 Salt and pepper; 1 Plain flour; 1 tbsp *Miso; 1 tbsp *Mirin; 1 tbsp *Sake; 1 tsp *Sugar; 1 tsp *Soy sauce; 1 1/2 tsp *Grated ginger in a tube; 2 tbsp *Water; 1 tbsp Sesame oil

Servings: persons

200 grams Thinly sliced pork offcuts
2 small Eggplants
1 Salt and pepper
1 Plain flour
1 tbsp *Miso
1 tbsp *Mirin
1 tbsp *Sake
1 tsp *Sugar
1 tsp *Soy sauce
1 1/2 tsp *Grated ginger in a tube
2 tbsp *Water
1 tbsp Sesame oil

1
Cut the eggplants in half lengthwise, then cut diagonally into 1 cm strips.
2
Soak in water.
3
Chop the pork into bite-size pieces, sprinkle with salt and pepper, then dust with flour.
4
Combine the * ingredients.
5
Heat a pan, and pour in the sesame oil.
6
Pat dry the eggplants, then add to the pan.
7
Stir-fry and brown them.
8
Move the eggplants to the other side of the pan.
9
Add the pork in the empty space.
10
Move the pan so that pork is over the heat.
11
Separate the meat with chopsticks, and stir-fry.
12
When the colour of the pork starts to change, switch to a spatula.
13
Mix the pork with the eggplants, then continue stir-frying.
14
Swirl in *mixture from Step 2, mix to evenly coat with the sauce, then it's done.

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 200 grams Thinly sliced pork offcuts, 2 small Eggplants, 1 Salt and pepper, 1 Plain flour, and more.

Yes, Pork and Eggplant Stir-Fry with Ginger and Miso falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork and Eggplant Stir-Fry with Ginger and Miso

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