Miso Flavored Pork Belly, Eggplant, and Green Bell Pepper Stir-Fry

This stir-fry with miso-flavored eggplant and green pepper also includes Chinese seasonings! It goes perfectly with rice and beer!

Ingredients: 2 servings

Green peppers
Thinly sliced pork belly
120 g
Salt and pepper
a small amount
Garlic (minced)
1 teaspoon
Ginger (minced)
1 teaspoon
Shaoxing wine
1 tablespoon
Sesame oil
1/2 tablespoon
Green onions (finely sliced)
to taste
White miso
2 tablespoons
1 tablespoon
2 teaspoons
Chicken stock
30 ml


1. Chop the eggplant and green bell peppers into rough pieces. Mince the ginger and the garlic. Finely chop the green onion and takanotsume.
2. Deep-fry the eggplant for 1 1/2 minutes. Fry the green pepper for 15 seconds. Combine the sauce ingredients.
3. Cook the pork, garlic, and ginger. Pour in the shaoxing wine around the edges of the pan. Once the chicken has changed color, add the fried vegetables.
4. Add the sauce and quickly shake the pan. Swirl in some sesame sauce and stir in.
5. Arrange on a dish and garnish with green onion slices to finish.

Story Behind this Recipe

I tried adding a Chinese flavors to a miso-seasoned eggplant dish.