Recipe: Perfect Eggplant & Pork Belly Shio-Koji Stir-Fry

Recipe: Perfect Eggplant & Pork Belly Shio-Koji Stir-Fry Delicious, fresh and tasty.

Eggplant & Pork Belly Shio-Koji Stir-Fry. To bake a whole eggplant, first pierce the skin with a fork the way you would a baked potato. Eggplant parmigiana or eggplant Parmesan is one of the most popular and iconic vegetarian Italian dishes and this recipe is straight from Italy. 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.

Typically used as a vegetable in cooking, it is a berry by botanical.

Eggplant is satisfyingly shape-shifting — and there's still plenty of time to experiment with 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.

You can cook Eggplant & Pork Belly Shio-Koji Stir-Fry using 8 ingredients and 5 steps. Here is how you cook it.

Ingredients of Eggplant & Pork Belly Shio-Koji Stir-Fry

1. Prepare 200 grams of Thinly sliced pork belly.

2. You need 3 of Eggplant (small).

3. Prepare 1/2 bag of Bean sprouts.

4. You need 2 tsp of Shio-koji.

5. You need 1 of Pepper.

6. You need 50 ml of [A] ・ Water.

7. Prepare 2 tsp of ・Chicken stock.

8. You need 1/2 tsp of ・Katakuriko.

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).

Eggplant is a popular vegetable and a good source of antioxidants.

Here, learn about its potential health benefits and some ideas about how to prepare it.

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 & Pork Belly Shio-Koji Stir-Fry instructions

1. 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..

2. Heat oil in a frying pan. Cook the eggplant until browned and then remove from the pan..

3. 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..

4. 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..

5. Once the sauce thickens, serve..

The eggplant peel does not have to be removed.

Young eggplant and some varieties have a thin skin that holds a lot of the nutritious value, so it can remain and be eaten as is.

For thick-skinned eggplant, or if it's a personal preference, you can remove the peel.

Leaving it on while cooking makes it easier to handle. "Eggplant slices are coated with bread crumbs and Parmesan cheese and baked between layers of tomato sauce and mozzarella cheese for a filling Italian-inspired meal," says Dollface. "Add fresh garlic and basil to taste.

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.