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Miso Eggplant Stir-Fried with Shredded Pork

groups4 servingsspeedEasycountertopsPrep: 15 minsskilletCook: 25 minsscheduleTotal: 40 minsoutdoor_grillStir-frylocal_fire_departmentMild
Allergens:warningSoywarningGluten

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

9 Steps Total

schedulePrepare in advance

  • circleWhite rice and oats need to be soaked for 30 minutes in advance30min
01
Preparation
00:00:16
warningStay safe

Wash hands thoroughly after handling raw meat to prevent cross-contamination.

Cut 250g pork into thin slices and then into strips. Add 1g salt, 3g sugar, 1g white pepper, 5ml soy sauce, and 15ml sake. Massage thoroughly until no liquid remains at the bottom, then mix in 6g cornstarch mixed with 6ml water. Finally, mix in 5ml oil, place in a container, and refrigerate for 15 minutes.

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Watch out

Massage the pork until there is no liquid at the bottom, otherwise the seasonings will not be fully absorbed.

Ingredients:pork (250 g)Salt (1 g)sugar (3 g)white pepper powder (1 g)soy sauce (5 ml)Sake or Rice Wine (15 ml)starch (6 g)water (6 ml)olive oil (5 ml)
Tools:knifecutting boardlarge glass bowl
02
Active Cooking
00:00:59
warningStay safe

Wear thick insulated gloves when removing the hot pot from the steam oven to prevent burns.

Drain 300g soaked white rice and 50g oats, place in a cast iron pot, add 5ml olive oil and 350ml water. Steam in a steam oven at 100°C for 23 minutes, then let it simmer for 10 minutes until cooked and al dente.

local_fire_departmentSteam at 100°C
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Watch out

The rice-to-water ratio must be 1:1, otherwise the rice will be too soggy or too hard.

Ingredients:white rice (300 g)oats (50 g)olive oil (5 ml)water (350 ml)
Tools:cast iron potsteam oven
03
Preparation
00:01:36

Prepare 1 garlic sprout, cut the white part diagonally into slices for later use.

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Watch out

Cut the garlic sprouts diagonally with even thickness so they cook evenly.

Ingredients:green garlic shoot (1 piece)
Tools:knifecutting board
04
Preparation
00:02:07

In a small bowl, combine 7g miso, 7g spicy doubanjiang, 10g minced garlic, 3g sugar, 20ml sake, and 10ml soy sauce. Mix well until smooth and lump-free.

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Watch out

Miso and doubanjiang must be fully dissolved in the liquid, otherwise they will clump and cause uneven seasoning.

Ingredients:miso paste (7 g)chili bean paste (doubanjiang) (7 g)Garlic (10 g)sugar (3 g)Sake or Rice Wine (20 ml)soy sauce (10 ml)
Tools:large glass bowlspoon
05
Preparation
00:02:30

Take 3 eggplants, remove the stems, halve them lengthwise, and cut them diagonally into thick pieces for later use.

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Watch out

Cook the eggplants quickly after cutting, otherwise they will oxidize and turn black.

Ingredients:eggplant (3 piece)
Tools:knifecutting board
06
Active Cooking
00:02:56
warningStay safe

Hot oil may splatter when adding ingredients. Be careful to avoid burns.

Preheat the wok for 2 minutes, pour in 30ml olive oil and heat it. Add the sliced eggplants and stir-fry quickly until slightly softened, then remove and set aside.

local_fire_departmentMedium-high heat stir-fry
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Watch out

Eggplants absorb oil quickly. Stir quickly so they absorb oil evenly to reduce discoloration and retain moisture.

Ingredients:olive oil (30 ml)eggplant
Tools:spatulawok
07
Active Cooking
00:03:25

Add another 10ml olive oil to the wok and heat. Add the marinated pork and stir-fry, separating the strips so they don't stick together, until 80% cooked and white. Then add sliced garlic sprouts and 1 chili, stir-fry until fragrant and the pork has a slightly seared surface.

local_fire_departmentMedium heat
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Watch out

Separate the pork strips as they cook to prevent them from clumping and cooking unevenly.

Ingredients:olive oil (10 ml)porkgreen garlic shootdiced bird's eye chili (1 piece)
Tools:wokchopsticks
08
Active Cooking
00:03:51

Return the cooked eggplants to the wok and toss well. Clear a space at the bottom, pour in all the sauce to release aroma. Once the sauce boils, toss quickly with the ingredients until the eggplants absorb the liquid and sauce flavor, softening. Sprinkle 10g chopped green onions before removing from heat.

local_fire_departmentMedium heat
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Watch out

Boil the sauce at the bottom of the wok first to release aroma before tossing with ingredients, otherwise the flavor won't penetrate evenly.

Ingredients:eggplantgreen onion (10 g)
Tools:spatulawok
09
Active Cooking
00:04:52
warningStay safe

The pot and lid are still hot. Be careful of steam burns when opening.

Fluff the cooked oat rice with a rice paddle, scoop into bowls, and serve with the Miso Eggplant Stir-Fried with Shredded Pork.

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Watch out

Fluff the rice and let it rest briefly so the grains stay separate and chewy.

Tools:rice paddlelarge glass bowl

groceryAll Ingredients

pork250 g
eggplant3 piece
green garlic shoot1 piece
diced bird's eye chili1 piece
miso paste7 g
chili bean paste (doubanjiang)7 g
Garlic10 g
soy sauce15 ml
Sake or Rice Wine35 ml
sugar6 g
Salt1 g
white pepper powder1 g
starch6 g
water356 ml
olive oil45 ml
white rice300 g
oats50 g
green onion10 g

blenderAll Tools Needed

knifecutting boardlarge glass bowlcast iron potsteam ovenspoonspatulawokchopsticksrice paddle