Make the miso sauce. Combine the ＊ ingredients (hot water and dashi stock), then add and mix the other ingredients to make the sauce. Cut the vegetables to your desired sizes and cut the ginger into thin strips.
These are the ingredients!
Pan-fry the eggplant in a generous amount of sesame oil. Once they are browned, take them out of the skillet.
Add the pork and stir-fry until 80% done. Add the ginger, doubanjiang and the rest of the vegetables.
Return the eggplant into the skillet, pour in the miso sauce, and mix them briefly over high heat.
I made stir-fried udon noodle version as well (Recipe ID: 1507996).
Story Behind this Recipe
This inspired (Recipe ID: 1507996) "Sweet and Salty Miso Flavored Stir-Fried Udon Noodles".
-Adjust the amount of doubanjiang to your preference. -Add any vegetables that are left in your fridge.