Half an Hour to Producing Extraordinary Miso stir-fry with eggplant & Green bell pepper
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To make an unforgettable Miso stir-fry with eggplant & Green bell pepper, below are the materials required:
- Get 3 of eggplants (remove the stem, cut into half and chop into chunks.).
- Provide 3 of green bell peppers (cut into half, seed and chop into chunks.).
- You need 1/2 of onion (peeled and thickly sliced).
- Prepare of pork back ribs (if you have, as much as you want).
- Use 2 Tbsp of vegetable oil.
- Use 2 Tbsp of miso *.
- Use 2 1/2 Tbsp of sugar *.
- Get 2 Tbsp of each sake, mirin *.
- Prepare of Shredded shiso leaves (optional).
After readying the materials, now you are good to make your tasty Miso stir-fry with eggplant & Green bell pepper by following the guidances below:
- Combine the * ingredients in a bowl and mix well to make sauce..
- Heat the oil in a pan over medium heat. Add pork (if you have), and when pork is slightly cooked, add eggplant and stir fry for 1-2 minutes. Add onion, next green bell pepper and sauté for 2-3 minutes..
- Pour the sauce in and cook over the low heat until the liquid is almost gone (3-4 mins)..
- Top with shredded shiso leaves to finish (optional).
Traditional Japanese eggplant and chicken miso stir fry recipe and video plus tips on authentic Japanese stir-frying techniques that will have you outfrying the Iron Chef right in your own kitchen. Looking for that perfect simple stir fry that goes great with a bowl of rice? These are all wonderful in stir fries and can play the main part of of a dish because they carry flavors really well. This sauteed eggplant with spicy miso sauce is a great example: assertive flavors are presented here and pair supremely well with the soft and tender texture of Canadian eggplants. Traditional Japanese eggplant and chicken miso stir fry recipe and video plus tips on authentic Japanese stir-frying techniques that will have you.
Recipe : Miso stir-fry with eggplant & Green bell pepper
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step by step to make Miso stir-fry with eggplant & Green bell pepper
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