Hello everybody, it is John, welcome to my recipe page. Today, we’re going to make a special dish, eggplant & pork belly shio-koji stir-fry. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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Eggplant & Pork Belly Shio-Koji Stir-Fry is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Eggplant & Pork Belly Shio-Koji Stir-Fry is something which I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can cook eggplant & pork belly shio-koji stir-fry using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Eggplant & Pork Belly Shio-Koji Stir-Fry:
- Make ready 200 grams Thinly sliced pork belly
- Get 3 Eggplant (small)
- Take 1/2 bag Bean sprouts
- Make ready 2 tsp Shio-koji
- Take 1 Pepper
- Prepare 50 ml [A] ・ Water
- Make ready 2 tsp ・Chicken stock
- Take 1/2 tsp ・Katakuriko
It's a freaking fruit, you idiots. Get your head outta the gutter! The eggplants were delicious but I was shocked to find out they were fruits. Eggplant is low in carbohydrates and calories and a good source of manganese.
Instructions to make Eggplant & Pork Belly Shio-Koji Stir-Fry:
- Combine the a ingredients. Cut the pork into bite-sized pieces. Cut the eggplants vertically into 4 pieces and then cut each piece into thirds.
- Heat oil in a frying pan. Cook the eggplant until browned and then remove from the pan.
- Heat some more oil in the same frying pan and cook the pork until the color changes. Add the bean sprouts and cook until they are coated with oil.
- Return the eggplant to the frying pan and add the shio-koji. Cook quickly. Raise the heat to high, add the [A] ingredients, stir it up and then season with pepper.
- Once the sauce thickens, serve.
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