Nogluten Recipes

Eggplant And Green Bell Pepper Stir-fry With Sweet And Spicy Walnut Miso Sauce Recipe

Eggplant and Green Bell Pepper Stir-fry with Sweet and Spicy Walnut Miso Sauce Recipe
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Serving : 4
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Prepare the ingredients before making Eggplant and Green Bell Pepper Stir-fry with Sweet and Spicy Walnut Miso Sauce in your home. Then, follow these steps below to serve Eggplant and Green Bell Pepper Stir-fry with Sweet and Spicy Walnut Miso Sauce for your family or friends.

Ingredients: Eggplant and Green Bell Pepper Stir-fry with Sweet and Spicy Walnut Miso Sauce

  • 2 Eggplant, medium size
  • 2 Green bell peppers, medium size
  • 30 grams Walnuts
  • 1 tbsp ● Miso
  • 1 tbsp ● Mirin
  • 1 tbsp ● Sake
  • 1 1/2 tsp ● Soy sauce
  • 1 tsp ● Sugar
  • 1 tsp ● Katakuriko

How to Make Eggplant and Green Bell Pepper Stir-fry with Sweet and Spicy Walnut Miso Sauce

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Eggplant and Green Bell Pepper Stir-fry with Sweet and Spicy Walnut Miso Sauce in your home by yourself.

    Step 1
  • Cut your eggplant lengthwise, then chop into chunks and soak in water to remove the bitterness. Slice the bell peppers in similar sizes. Combine the ● ingredients in a bowl and mix.
  • Step 2
  • Chop walnuts with a knife or crush with your hands, and roast in a pan until aromatic.
  • Step 3
  • Add the still hot walnuts to the combined ● ingredients. (They must be roasted.)
  • Step 4
  • Heat about 1 teaspoon of cooking oil (not listed) in a pan, and add eggplants, then bell peppers. When vegetables become tender and the oil is absorbed, add the ● ingredients and simmer briefly until well coated, then serve.
  • Step 5
  • This is what 30 g should look like.
  • Step 6
  • The amount of ● ingredients was determined based on the amount of water from the cooked eggplant. If there isn't enough liquid for coating, add about 1 tablespoon of water.
  • Step 7
  • You can prevent the eggplant from absorbing too much oil by first soaking the cut pieces in water, or letting them sit in salt water, and then straining them.
  • Step 8
  • My husband loves eggplant, but hates bell peppers. I chop large pieces of eggplant and very small pieces of the pepper, and add the pepper to the pan about 1 minute after adding the eggplant.
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