Miso Stir-Fry with Summer Vegetables


3 Eggplants (250g/8¾ oz)
2 Bell Peppers (80g/2¾ oz)
100g Thin Pork Slices (3½ oz)
A sprinkle of Salt and Pepper
1½ tbsp Miso – fermented soybean paste
1 tbsp Sugar
½ tsp Soy Sauce
2 tbsp Sake
1 Red Chili Pepper
1 tsp Chopped Ginger Root
1 tsp Chopped Garlic
½~1 tbsp Vegetable Oil
1 tsp Sasame Oil


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