Re-heat around 1 tablespoon of cooking oil in wok and fry garlic, ginger, spring oil and doubanjiang until aroma. Add marinated pork in to stir-fry until the color changes into white. Heat the vegetable oil in a non-stick wok or large skillet. Skim any fat and serve with your … Peel eggplant and slice into pieces approximately 1x2 inches and 1/4 inch thick. Return the eggplants along with fried minced pork… Add the eggplant and soak for 20 minutes. Set eggplant … Remove the cooked pork … Miso Pork and Eggplant Stir-Fry is a deliciously easy weeknight meal of tender pork and eggplant soaked in a savory miso sauce. DIRECTIONS. If using Asian eggplants, peel and slice into 1/4 slices. Remove from the water and dry. After that, put 1/4 pound of ground pork into non-stick pan and add 1/2 tablespoon of sesame oil, … Trim fat from pork and brown on all sides in a dutch oven. To make the sauce, you need rice … Stir-fry eggplant strips until soft, drain, leaving oil in pan. Combine remaining ingredients And bake in a 325 degree oven for 4 hours. For this recipe you will need ground pork, eggplant, garlic, ginger paste (or fresh ginger), chili and scallions (also called green onions or spring onions). I love the eggplants when they soak up all the delicious savory flavors, especially with miso and soy sauce-based sauce. Transfer out. In a wok, heat the vegetable oil until smoking. Add the chili-bean sauce, garlic, ginger and cook over high heat until fragrant, about 20 seconds, then add the pork and stir-fry until browned, 2 to 3 minutes. Miso Pork and Eggplant Stir Fry (豚肉とナスの味噌炒め) is one of my go-to recipes when I have eggplants in my kitchen.