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We hope you got insight from reading it, now let’s go back to miso stir-fry with eggplant & green bell pepper recipe. You can cook miso stir-fry with eggplant & green bell pepper using 9 ingredients and 4 steps. Here is how you do that.
The ingredients needed to prepare Miso stir-fry with eggplant & Green bell pepper:
- Prepare 3 eggplants (remove the stem, cut into half and chop into chunks.)
- Use 3 green bell peppers (cut into half, seed and chop into chunks.)
- You need 1/2 onion (peeled and thickly sliced)
- Prepare pork back ribs (if you have, as much as you want)
- Take 2 Tbsp vegetable oil
- Take 2 Tbsp miso *
- Provide 2 1/2 Tbsp sugar *
- Provide 2 Tbsp each sake, mirin *
- Use Shredded shiso leaves (optional)
Steps to make Miso stir-fry with eggplant & Green bell pepper:
- Combine the * ingredients in a bowl and mix well to make sauce.
- Heat the oil in a pan over medium heat. Add pork (if you have), and when pork is slightly cooked, add eggplant and stir fry for 1-2 minutes. Add onion, next green bell pepper and sauté for 2-3 minutes.
- Pour the sauce in and cook over the low heat until the liquid is almost gone (3-4 mins).
- Top with shredded shiso leaves to finish (optional)
Reduce heat to medium and add reserved sauce. Sprinkle stir-fry with sesame seeds and serve with rice and broccolini. Make it gluten free: Check miso and tofu are gluten free. Butaniku means pork, nasu is eggplant and itame is "stir-fried". Many Teishoku-ya (a restaurant similar to an American diner) serve this kind of food.
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