Miso Eggplant Green Pepper Stir-Fry Recipe
You will enjoy most of the fresh vegetables in this simple recipe, such as green pepper, and eggplant, meanwhile the miso paste brings them together. If you are looking for an easy Chinese food recipe, give this a try.
Prep time: 5 minutes
Cook time: 15 minutes
Utensils:
Wok, bowl, serving plate.
Serves 2
Ingredients:
1 eggplant, sliced thick
1 tbsp. sesame oil
1 tbsp. light soy sauce
1 tbsp. crushed garlic cloves
1 green pepper, seeded, cut into cubes, about 1-inch length
Seasonings:
1 tbsp. miso paste
1 tbsp. rice wine, or dry sherry
1 tbsp. brown sugar
Directions:
1. Add all the seasonings in a bowl, stir to combine for sauce.
2. Heat 2 tbsps. vegetable oil in a wok over high heat, drizzle the oil around the wok to coat the surface until hot, saute crushed garlic cloves briefly until aromatic, about 20 seconds, then add green pepper and eggplant and cook over medium heat until tender, about 10-15 minutes.
3. At the last minute of cooking, add in the miso paste sauce, 1 tbsp. light soy sauce, and 1 tbsp. sesame oil, stir until well mixed.
4. Remove from the wok to a plate, serve hot.
Nutritional information:
Servings per recipe: 2
Amount per serving:
| Protein: 5.2 g |
| Total fat: 7.65 g |
| Carbohydrate: 5.05 g |
| Calories: 29 kcal |
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