Aubergine and Pepper Miso Stir Fry
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Aubergine and Pepper Miso Stir Fry

This is common home cooking in Japan. It is called a stir fry but is more simmered dish. When I was there I cooked with pork often. Now I know it's also good with ground beef and even with chicken breast. When you add what ever meat you choose, add after step 6. We had leftover ginger pork so I cooked without meat this time. Since miso has good flavour it was still good.

Junquo M Hill

Ingredients

6 servings
  1. 2 large aubergines, cut into bite size pieces
  2. 2 bell peppers, cut into bite size pieces
  3. 1 onion, cut into bite size pieces
  4. 1 Tbsp fresh ginger, finely chopped
  5. 1/4 cup(60ml) miso paste
  6. 2 Tbsp Soy sauce
  7. 2 Tbsp Sake
  8. 2 Tbsp Mirin
  9. 3/4 cup(180ml) water

Method

  1. Cut the aubergines into bite size chuncks. Soak in water to remove bitterness.

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  2. While soaking the aubergines, cut the peppers into bite size chunks.

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  3. Cut the onion into bite size pieces.

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  4. Cut the ginger very fine.

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  5. Mix all the other ingredients with or without water.

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  6. Heat the oil on medium heat and cook the onion and the ginger.

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  7. When the onion is getting soft add drained aubergines. Combine well and cook 1 min.

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  8. Add mixed seasoning and water then turn up the heat to bring it to a boil.

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  9. Add the peppers and cook until everything is soft.

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  10. When the aubergines get really soft and the soup is thickened, it's done.

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