Japanese pork and eggplant stir-fry
Ingredients
160 g pork
2 small eggplants
2 green sweet peppers
1 clove of garlic
4 pcs perilla leaves (optional)
2 tablespoons of miso soup broth
20 ml water
sesame oil for frying
- Thinly slice the pork, eggplant and sweet pepper. Grate the garlic.
Heat a skillet over medium heat and add the sesame oil. Add the grated garlic and stir-fry until brown (about 1-2 minutes). Add the pork and stir-fry until brown (about 3-4 minutes).
When the pork is browned, add the eggplant and peppers. Stir fry until eggplant is soft (about 3-4 minutes). Add the broth from the miso soup and water. Stir well.
Remove from heat. Add the chopped perilla leaves. Serve hot with rice. Help yourself to a dish!
- Bon appetit!
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