Miso, pork and eggplant stir fry
Ingredients
- 2 Asian eggplants halved lengthwise and cut into thick slices
- 2 tablespoons rock salt
- ¼ cup potato starch
- cooking oil for deep frying
- 500 grams ground pork (half pound)
- 2 tablespoons fish sauce
- 2 pinches chili flakes
- 1 onion peeled and thinly sliced
- 4 cloves garlic peeled and minced
Sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon brown miso paste
- 1 tablespoon rice vinegar
- 1 teaspoon sesame seed oil
Instructions
- Toss the eggplants with the salt and leave for ten minutes. Squeeze and toss with the starch.
- Heat enough cooking oil for deep frying, dump the eggplants and cook over high heat just until a golden crust forms. Scoop out and set aside.
- Pour off the cooking oil leaving only a tablespoonful and reheat.
- Spread the ground pork in the hot oil, leave for a minute or two then stir to break up lumps.
- Pour in the fish sauce, add the chili flakes, and stir fry until the meat is just starting to brown.
- Add the onion and garlic, and stir fry until the mixture is quite dry and the vegetables are softened.
- Mix all the ingredients for the sauce with two to three tablespoons of water.
- Pour the sauce over the pork, add the fried eggplants and stir fry just until the eggplants are heated through.
- Taste, adjust the seasonings, if needed.
- Serve hot. Best with rice.
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