Miso Eggplant and Green Pepper Stir-Fry Recipe

This nutritious recipe features a terrific combination of the tangy eggplant and hot green pepper, and miso paste really brings them together. If you are looking for an easy and tasty recipe, give this a try.

Wok, bowl, plate.

1 eggplant, sliced thick

1 green pepper, seeded, cut into 1-inch pieces

1 tbsp.crushed garlic cloves

1 tbsp.light soy sauce

1 tbsp.sesame oil

P1

1 tbsp.miso paste

1 tbsp.Shao-Hsing rice wine, or dry sherry

1 tbsp.brown sugar

1. Make sauce by whisking all the seasonings in a bowl (P2).

P2

2. Heat 2 tbsps. vegetable oil in a wok over high heat, drizzle the oil around the wok to coat the surface, when the oil is hot, saute crushed garlic cloves briefly until aromatic, about 20 seconds.

3. Then add green pepper and eggplant, stir fry over medium heat until tender, about 10-15 minutes, at the last minute of cooking, add in the miso paste sauce, 1 tbsp.light soy sauce, and 1 tbsp.sesame oil, stir briefly until well mixed.

4. Remove from the wok to a plate, and serve hot (P3).

P3