White pepper powderA pinch for marinating pork~¼ tspest.
Soy sauceFor marinating pork5 ml
Sake or rice wineFor marinating pork (1 tbsp)15 ml
CornstarchMixed with water for marinating6 g
WaterMixed with cornstarch for marinating6 g
Cooking oilApproximately 3 tbsp for cooking
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~3-4 tbspest.
Chopped scallionsFor garnish~2 tbspest.
Steps
1
Cut the pork into thin strips. Mix the marinade ingredients (salt, sugar, white pepper, soy sauce, sake, cornstarch slurry) and rub thoroughly into the meat to season evenly. Add a bit of oil and mix well. Refrigerate for 15 minutes.
2
Select eggplants that are deep in color and glossy with slightly curled tips. Remove the stem, halve lengthwise, then cut diagonally into thick slices. Slice the white parts of garlic scapes diagonally.
3
Prepare the sauce by mixing miso paste, bean paste, minced garlic, sugar, soy sauce, and sake in a bowl until well combined.
4
Heat the wok for 2 minutes, then add 2 tablespoons of oil. Once hot, quickly stir-fry the eggplant slices to distribute oil evenly and minimize discoloration. Remove once slightly softened.
5
Add a bit more oil to the wok and pan-fry the marinated pork strips until both sides are lightly browned. Add garlic white and chili pepper, stir-frying until the chili develops a caramelized appearance.
6
Return the cooked eggplant to the wok and pour in the sauce. Stir quickly and continuously so all ingredients absorb the flavors. Garnish with chopped scallions before serving.
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