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–+ servings
5 from 3 votes
This is a quick side dish. Eggplant goes so well with miso and green capsicum adds bright colour to the dish. My recipe uses thinly sliced pork but you can make it without meat. Then it becomes a vegetarian dish.
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Miso Stir Fry with Eggplant, Capsicum and Pork
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

This is a quick side dish. Eggplant goes so well with miso and green capsicum adds bright colour to the dish. 

My recipe uses thinly sliced pork so you could make this dish as a main for two with a bit more meat. 

You could also make it without meat. Then it becomes a vegetarian dish.

Recipe Type: Side
Cuisine: Japanese
Serves: 4
Ingredients (tbsp=15ml, cup=250ml)
  • 200 g (7oz) thinly sliced pork belly cut into bite size pieces (note 1)
  • 300 g (10.6oz) eggplant , cut into quarters vertically, then into 3cm long pieces
  • 150 g (5.3oz) capsicum , cut into 1.5cm (⅝") wide strips
  • 1½ tbsp oil
  • ½ tbsp sesame oil
Sauce
  • 25 g (0.9oz) miso (note 2)
  • 1 tbsp each sake and mirin
  • 1½ tsp sugar
  • ½ tsp soy sauce
Instructions

  1. Add all the Sauce ingredients to a bowl or a jar. Mix well until the miso is well combined and is lump free.

  2. Add ½ tablespoon of oil to a frypan over medium high heat. Cook pork for a couple of minutes until slightly burnt and cooked through. Transfer the meat to a plate.
  3. Turn the heat down to medium low and add remaining oil and sesame oil to the pan.
  4. Add eggplants and cook for a couple of minutes rotating each eggplant piece so that all sides are cooked.

  5. Add capsicum and cook further 5 minutes (note 3) or until eggplant becomes soft. Add the cooked meat and mix.

  6. Add the sauce (note 4) and turn up the heat to medium high. Cook until only a small amount of sauce is left.

  7. Serve immediately.
Recipe Notes

1. Instead of pork belly, you can use other parts of the pork such as pork loin, pork tenderloin. As long as meat is not for stewing and is suitable for sautéing or stir frying, it should be fine. You can use pork mince (ground pork) if you wish.

2. 25g (0.9oz) of my miso was a slightly heaped tablespoon.

Saltiness varies depending on the type of miso. Usually, the lighter the colour of the miso, the sweeter and less salty it is.

3. My capsicum was very large and the flesh was quite thick. So I needed to cook it for about 5 minutes. But if your capsicum is smaller with thinner flesh like those you find in Japan, then you will only need to cook the capsicum pieces for few minutes. This means that you cook  for about 5 minutes in step 4 and a few minutes in step 5.

4. Mix the sauce while pouring it into the stir fry as the sugar is most likely sitting at the bottom of the sauce bowl/Jar.