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Eggplant Stir-fried with Ginger and Miso Recipe

Eggplant Stir-fried with Ginger and Miso Recipe

Ingredients :

    • 1/2 cup (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 (1 lb) eggplant, cut into chunks
    • 1 large bell pepper, cut into bite-sized chunks
    • 2 tablespoons sake
    • 2 teaspoons cornstarch, mixed with 2 tablespoons 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.

Serves 4
Preparation time : 10 mins
Cooking time : 5 mins