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  • Hi, I am Francis,

  • the host of this show "Cooking with Dog."

  • First, let’s cut the vegetables.

  • Trim off the stem ends of the eggplants

  • and cut them in half lengthwise.

  • Make shallow diagonal cuts along the outer skin of the eggplants at one-eighth inch intervals

  • and slice into bite-size pieces.

  • These cuts will help the eggplant to absorb the sauce later and also soften the skins.

  • Place the eggplant into a bowl of water and lightly rinse to reduce the bitterness.

  • Drain with a mesh strainer and place them onto a tray covered with a paper towel.

  • Cut the bell peppers in half lengthwise

  • and remove the stem ends and seeds.

  • Then, cut the peppers into slightly smaller pieces than the eggplants.

  • Next, let’s season the pork.

  • Cut the pork slices into 2 inch pieces.

  • Place them onto a plate

  • and sprinkle on the salt

  • and pepper.

  • Toss to coat and season the pork slices evenly.

  • Let’s make the miso sauce for the stir-fry.

  • Combine the miso, sugar, soy sauce and sake.

  • Dissolve the miso with a balloon whisk until even.

  • Let’s cook the miso stir-fry.

  • Add the vegetable oil to a heated pan.

  • Place the seasoned pork slices onto the pan, frying on medium heat.

  • Spread the slices and then flip them over, allowing the fat to drain from the pork.

  • And now, add the eggplant pieces to the pork

  • and quickly distribute them with a ladle.

  • Add the chopped garlic and ginger root, and the red chili pepper.

  • Quickly stir-fry them with the remaining oil to increase the aroma.

  • Sprinkle on the water,

  • cover with a lid

  • and reduce the heat.

  • Fry the vegetables for 2 to 3 minutes.

  • When the eggplant is almost cooked,

  • add the bell peppers and stir-fry until they soften.

  • Pour the miso sauce over the mixture and distribute it evenly.

  • Finally, sprinkle on the sesame oil and lightly toss to coat.

  • Place the miso stir-fry onto a plate.

  • This miso stir-fry can be a great side dish for cold somen noodles or hot steamed rice.

  • Eggplant skins are rich in antioxidants

  • and are a great heart healthy food that promotes good blood circulation

  • so we recommend to eat the skins too.

  • Enjoy plenty of this delicious stir-fry when eggplants and bell peppers are in season.

  • Good luck in the kitchen!

Hi, I am Francis,

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B2 miso stir fry fry eggplant stir pork

Miso Stir-Fry with Summer Vegetables

  • 100 16
    阿多賓 posted on 2013/09/20
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