Ingredient:
160g pork loin, thinly sliced
2 small aubergines
2 green bell peppers
1 clove garlic
4 perilla leaves
2 tbsp liquid miso with dashi
20ml water
sesame oil, for stir frying
Method:
Cut the pork loin slices into 3cm lengths. Cut the aubergine and green bell pepper into bite sized pieces. Grate the clove of garlic.
Heat a frying pan on medium heat and add some sesame oil. Add the grated garlic and fry until brown (about 1-2 mins). Add the pork slices and fry until browned (about 3-4 mins).
When the pork has browned, add the aubergine and bell pepper. Stir fry until the aubergine is tender (about 3-4 mins). Add the liquid miso and water. Stir well.
Remove from the heat. Tear up the perilla leaves into small pieces by hand. Add the leaves to the pan and stir to incorporate. Serve warm with some rice for a delicious meal.
160g pork loin, thinly sliced
2 small aubergines
2 green bell peppers
1 clove garlic
4 perilla leaves
2 tbsp liquid miso with dashi
20ml water
sesame oil, for stir frying
Method:
Cut the pork loin slices into 3cm lengths. Cut the aubergine and green bell pepper into bite sized pieces. Grate the clove of garlic.
Heat a frying pan on medium heat and add some sesame oil. Add the grated garlic and fry until brown (about 1-2 mins). Add the pork slices and fry until browned (about 3-4 mins).
When the pork has browned, add the aubergine and bell pepper. Stir fry until the aubergine is tender (about 3-4 mins). Add the liquid miso and water. Stir well.
Remove from the heat. Tear up the perilla leaves into small pieces by hand. Add the leaves to the pan and stir to incorporate. Serve warm with some rice for a delicious meal.
