Eggplant Stir-Fried with Ginger and Miso

Name: Eggplant Stir-Fried with Ginger and Miso
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: Serves 4
Cuisine: Japanese
Ingredients: ¼ cup (60 ml) miso; 2 tablespoons soy sauce; 2 tablespoons sugar; 3 tablespoons oil; 1 tablespoon finely diced ginger; 1 lb (500 g) slender Japanese eggplant, cut into chunks; 1 large red or green bell pepper, cut into chunks; 1 large red or green bell pepper, cut into chunks; 2 tablespoons saké; 2 teaspoons cornstarch, mixed with a little water to make a paste; 2 teaspoons cornstarch, mixed with a little water to make a paste; 2 teaspoons cornstarch, mixed with a little water to make a paste

Preparation info

Serves
4

Difficulty
Easy
Ready in
15 min

Appears in

Japanese Homestyle Cooking

By Susie Donald

Published 2024

About

Ingredients

½ cup (125 ml) water
¼ cup (60 ml

Asia
Japan
Main course
Vegan

Method

Combine the water, miso, soy sauce and sugar in a small bowl, and stir until the sugar is dissolved. Set aside.
Heat the oil in a wok over high heat. Stir-fry the ginger, eggplant and bell pepper until the vegetables are almost tender, about 3 minutes.
Add the saké and stir-fry for another 20 seconds. Then add the miso mixture.
Stir in the c