Japanese Food Recipes - Japanese Eggplant Stir-fried with Ginger and Miso Recipe

  
 

Vegetables Recipes - Eggplant Stir-fried with Ginger and Miso

Ingredients

125 ml water 1/4 cup (60 ml) miso 2 tablespoons soy sauce 2 tablespoons sugar

3 tablespoons oil

1 tablespoon freshly

   minced ginger

500 g (lib) eggplant,

   cut into chunks

1 large bell pepper, cut

into bite-sized chunks 2 tablespoons sake 2 teaspoons cornstarch,

   mixed with 2 table­

   spoons water

 

Method:

  1. Combine the water, miso, soy sauce and sugar in a small bowl, and stir until sugar is dissolved. Set aside.

  2. Heat oil in a wok over high heat. Add ginger, egg­plant and bell pepper, stir-fry until vegetables are almost tender, about 3 minutes.   

  3. Add sake and stir-fry for 20 seconds. Add the miso mixture.

  4. Stir in cornstarch and continue stir-frying until the sauce thickens. Serve immediately.