Your choice of vegetables (such as eggplant, carrot, or cabbage)
as much as you like
1 thumb's worth
a generous amount
For the miso-flavored sauce:
＊ Hot water
＊ Dashi stock granules
To make the miso flavored sauce: Combine the ＊ ingredients (hot water and dashi stock), then add and mix the other ingredients to make the sauce. Cut the vegetables to desired sizes and cut the ginger into thin strips.
These are the ingredients I used: cabbage, carrot, bean sprouts, and eggplant.
Pan-fry the eggplant in a generous amount of sesame oil. Once they are browned, take them out of the skillet.
Add and cook the pork until done. Add the ginger, doubanjiang, and the rest of the vegetables.
Return the eggplant to the skillet, add the udon noodles, pour in the miso-flavored sauce, and stir-fry briefly over high heat.
The idea for this recipe came from "Sweet and Salty Miso-Flavored Stir-Fried Meat and Vegetables" (Recipe ID: 2510955).
Story Behind this Recipe
I have been using this sauce to stir-fry vegetables. I thought it might go well with udon noodles also, so I added noodles to it.
-Adjust the amount of doubanjiang to taste. -Once you add the sauce, stir-fly briefly over high heat.