Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, eggplant & pork belly shio-koji stir-fry. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Eggplant (US, Australia, New Zealand, anglophone Canada), aubergine (UK, Ireland, Quebec) or brinjal (South Asia, South Africa) is a plant species in the nightshade family Solanaceae. Solanum melongena is grown worldwide for its edible fruit. Most commonly purple, the spongy, absorbent fruit is used in several cuisines.
Eggplant & Pork Belly Shio-Koji Stir-Fry is one of the most well liked of current trending foods on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Eggplant & Pork Belly Shio-Koji Stir-Fry is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can cook eggplant & pork belly shio-koji stir-fry using 8 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Eggplant & Pork Belly Shio-Koji Stir-Fry:
- Get 200 grams Thinly sliced pork belly
- Take 3 Eggplant (small)
- Make ready 1/2 bag Bean sprouts
- Make ready 2 tsp Shio-koji
- Take 1 Pepper
- Get 50 ml [A] ・ Water
- Prepare 2 tsp ・Chicken stock
- Make ready 1/2 tsp ・Katakuriko
Here, learn about its potential health benefits and some ideas about how to prepare it. Eggplant (Solanum melongena) grows wild in its homeland of South Asia as a perennial plant, though these warm-season vegetables are treated by most gardeners as annuals. Given their tropical and subtropical heritage, eggplants do require relatively high temperatures, similar to tomatoes and peppers (which, like eggplants, are in the Nightshade family). One of the most popular baked eggplant recipes is eggplant parmesan, with its layers of mozzarella and marinara mixed in with the eggplant.
Steps 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.
But eggplant can also be baked into a healthier take on French fries, roasted and mixed in with pasta, or broiled and pureed to make a tasty dip. Eggplant is the ultimate versatile fruit. (Yep, it's a fruit, not a vegetable — learn more about that here.)Because you can fry it, stuff it, bake it, and grill it, there are a ton of totally. Eggplant is the best kind of vegetable, which is to say, it's a multi-tasker that can take on many different and delicious forms and be incorporated into all kinds of recipes. It can stand up to being grilled or fried, tastes bomb when breaded (like in eggplant parmesan or eggplant rollatini) and lives its best life when roasted, stewed, or sautéed for ratatouille, baba ghanoush, and more. The eggplant peel does not have to be removed.
So that’s going to wrap this up for this special food eggplant & pork belly shio-koji stir-fry recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
