Chop the eggplant and green bell peppers into rough pieces. Mince the ginger and the garlic. Finely chop the green onion and takanotsume.
Deep-fry the eggplant for 1 1/2 minutes. Fry the green pepper for 15 seconds. Combine the sauce ingredients.
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.
Add the sauce and quickly shake the pan. Swirl in some sesame sauce and stir in.
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.
If deep-frying the vegetables is too much work, you can fry them in a frying pan using a somewhat large amount of oil. If you are not deep-frying, soak the eggplant in water for 10 minutes to get rid of any astringency.