Pork, Eggplant, and Bell Pepper Miso Stir-fry that Kids will Love!

Pork, Eggplant, and Bell Pepper Miso Stir-fry that Kids will Love!

This is a thick, syrupy, and delicious flavor that even kids will love. Even a plateful will be gone in seconds!

Ingredients: 4 servings

Thinly sliced pork belly
200 g
Eggplant (slim Japanese type)
Green pepper
1 package
1 clove
1 piece
Japanese leek
10 cm
Vegetable oil
2 tablespoons
2 tablespoons
1 tablespoon
★Soy sauce
1 tablespoon
1 tablespoon
1 tablespoon


1. Roughly chop the eggplant and soak briefly in water. Also, roughly chop the bell peppers. Cut the pork in 4 cm pieces. Thinly cut the garlic and ginger, and mince the leek.
2. Add vegetable oil to a pan, then add garlic, ginger, and leek. Turn on the heat. As soon as the oil begins to sizzle, add the pork.
3. Cook the pork through, then add the eggplant. After the eggplant has soaked up the oil, add the ingredients marked ★ mixed together with 100 ml of water. Cover with a lid and bring to a boil over high heat.
4. Add the bell pepper after the broth has boiled down. Continue frying until the broth has completely boiled down and the oil is sizzling. Add Sichuan pepper to your liking.
5. (Additional note: Add about 1 teaspoon of doubanjiang to the ★ ingredients for a delicious kick.)

Story Behind this Recipe

When I was working part time during mys student days in Nagano prefecture, I was introduced to "Oil Eggplant stir fry" dish by an auntie in the kitchen. That's how this recipe began... but it hardly resembles the original!