Pork, Eggplant, And Bell Pepper Miso Stir Fry That Kids Will Love! Recipe by cookpad.japan
Cooking Instructions 1 Roughly chop the eggplant and soak briefly in water. Also, roughly chop the bell peppers. Cut the pork in 4 cm pieces. Thinly cut the garlic and ginger, and mince the leek. 2 Add vegetable oil to a pan, then add garlic, ginger, and leek. Turn on the heat. As soon as the oil begins to sizzle, add the pork. 3 Cook the pork through, then add the eggplant. After the eggplant has soaked up the oil, add the ingredients marked ★ mixed together with 100 ml of water. Cover with a lid and bring to a boil over high heat. 4 Add the bell pepper after the broth has boiled down. Continue frying until the broth has completely boiled down and the oil is sizzling. Add Sichuan pepper to your liking. 5 (Additional note: Add about 1 teaspoon of doubanjiang to the ★ ingredients for a delicious kick.) 1 Roughly chop the eggplant and soak briefly in water. Also, roughly chop the bell peppers. Cut the pork in 4 cm pieces. Thinly cut the garlic and ginger, and mince the leek. 1 Roughly chop the eggplant and soak briefly in water. Also, roughly chop the bell peppers. Cut the pork in 4 cm pieces. Thinly cut the garlic and ginger, and mince the leek. 2 Add vegetable oil to a pan, then add garlic, ginger, and leek. Turn on the heat. As soon as the oil begins to sizzle, add the pork. 2 Add vegetable oil to a pan, then add garlic, ginger, and leek. Turn on the heat. As soon as the oil begins to sizzle, add the pork. 3 Cook the pork through, then add the eggplant. After the eggplant has soaked up the oil, add the ingredients marked ★ mixed together with 100 ml of water. Cover with a lid and bring to a boil over high heat. 3 Cook the pork through, then add the eggplant. After the eggplant has soaked up the oil, add the ingredients marked ★ mixed together with 100 ml of water. Cover with a lid and bring to a boil over high heat. 4 Add the bell pepper after the broth has boiled down. Continue frying until the broth has completely boiled down and the oil is sizzling. Add Sichuan pepper to your liking. 4 Add the bell pepper after the broth has boiled down. Continue frying until the broth has completely boiled down and the oil is sizzling. Add Sichuan pepper to your liking. 5 (Additional note: Add about 1 teaspoon of doubanjiang to the ★ ingredients for a delicious kick.) 5 (Additional note: Add about 1 teaspoon of doubanjiang to the ★ ingredients for a delicious kick.) More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Ooey Gooey Butter Cake, A Paula Deen Classic! Ranch Pork Chops Risotto Sweet potato and butternut squash soup Hawaiian NY strip steak Ooey Gooey Butter Cake, A Paula Deen Classic! Ranch Pork Chops Risotto Sweet potato and butternut squash soup Hawaiian NY strip steak Cheap! Fried Chicken Mayonnaise! Simple Mayo-Cheese Tamagoyaki Crispy Chikuwa Halloween Omurice with Leftover Rice Simple and Easy Simmered Hijiki Seaweed Easy Italian-Style Salted Salmon My Mother's Tamagoyaki chili dip Vegetarian Pasta Bake Vickys Gluten-Free Baking Tips! Cheap! Fried Chicken Mayonnaise! Simple Mayo-Cheese Tamagoyaki Crispy Chikuwa Halloween Omurice with Leftover Rice Simple and Easy Simmered Hijiki Seaweed Easy Italian-Style Salted Salmon My Mother's Tamagoyaki chili dip Vegetarian Pasta Bake Vickys Gluten-Free Baking Tips!