Miso Pork and Eggplant Stir Fry

Miso Pork and Eggplant Stir-Fry is a deliciously easy weeknight meal of tender pork and eggplant soaked in a savory miso sauce.

Miso Pork and Eggplant Stir Fry

INGREDIENTS

• 2 Japanese/Chinese eggplant (or 1 globe eggplant)
• ▢1 negi (long green onion) (use white part only; or use several green onions)
• ▢1 green onion/scallion (for garnish)
• ▢1 clove garlic
• ▢1 knob ginger
• ▢1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)
• ▢¼ lb thinly sliced pork

Seasonings

• ▢2 Tbsp miso (I used Hikari Miso® Organic Red Miso)
• ▢1-2 tsp sugar
• ▢1 Tbsp mirin
• ▢1 Tbsp sake
• ▢1 Tbsp soy sauce
• ▢2 Tbsp water (more if necessary)

To Serve as Rice Bowl (Optional)

• ▢2 servings cooked Japanese short-grain rice

INSTRUCTIONS

 

• Gather all the ingredients.
  
• In a small bowl, combine 2 Tbsp miso, 1-2 tsp granulated sugar, 1 Tbsp mirin, and 1 Tbsp sake and mix all together until miso is completely dissolved.
• Add 1 Tbsp soy sauce and 2 Tbsp water. Mix well and set aside.
• Cut the eggplants into bite-size pieces. I use "Rangiri" cutting technique to increase the surface so it cooks evenly and adds more flavor. Soak the eggplants in water to prevent the color from changing.
• Cut the white part of the negi (leek/green onion) diagonally. Cut the green parts of the green onion diagonally and keep it for garnish.
• Slice the garlic clove and ginger thinly.
• Add the oil to a frying pan over medium heat. Cook the garlic and ginger until fragrant.
• Add the white part of negi and pork.
• Stir fry until the pork is almost cooked through (80%). Then add the eggplant and stir fry until it becomes slightly tender.
• Add the sauce and lower the heat to medium-low heat.
• Cook covered for 5 minutes. If there is not enough liquid/steam, add 1 Tbsp water.
• When the eggplant is tender, turn off the heat and serve the stir fry over steamed rice. Garnish with sliced green onion on top.

https://www.justonecookbook.com/miso-pork-and-eggplant-stir-fry/