Pork and Eggplant Stir-Fry with Ginger and Miso

Pork and Eggplant Stir-Fry with Ginger and Miso

Adding eggplants makes this dish more voluminous. This is a miso base ginger stir-fry.
This dish whets your appetite.

Ingredients: 2 ~ 3 servings

Thinly sliced pork offcuts
200 g
2 small
Salt and pepper
to taste
Plain flour
as needed
1 tablespoon
1 tablespoon
1 tablespoon
1 teaspoon
*Soy sauce
1 teaspoon
*Grated ginger in a tube
1 1/2 teaspoons
2 tablespoons
Sesame oil
1 tablespoon


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

Story Behind this Recipe

I added the eggplants to a small volume of pork so that the dish would become more voluminous. I used miso base which goes well with the eggplant, and made a ginger stir-fry.