Pork and Eggplant Stir-Fry with Ginger and Miso

• 200 grams Thinly sliced pork offcuts
• 2 small Eggplants
• 1 Salt and pepper
• 1 Plain flour
• 1 tbsp *Miso
• 1 tbsp *Mirin
• 1 tbsp *Sake
• 1 tsp *Sugar
• 1 tsp *Soy sauce
• 1 1/2 tsp *Grated ginger in a tube
• 2 tbsp *Water
• 1 tbsp Sesame oil

1. Cut the eggplants in half lengthwise, then cut diagonally into 1 cm strips.
2. Soak in water.
3. Chop the pork into bite-size pieces, sprinkle with salt and pepper, then dust with flour.
4. Combine the * ingredients.
5. Heat a pan, and pour in the sesame oil.
6. Pat dry the eggplants, then add to the pan.
7. Stir-fry and brown them.
8. Move the eggplants to the other side of the pan.
9. Add the pork in the empty space.
10. Move the pan so that pork is over the heat.
11. Separate the meat with chopsticks, and stir-fry.
12. When the colour of the pork starts to change, switch to a spatula.
13. Mix the pork with the eggplants, then continue stir-frying.
14. Swirl in *mixture from Step 2, mix to evenly coat with the sauce, then it's done.

pork offcuts, eggplants, salt, flour, mirin, sugar, ginger, water, sesame oil

Taken from cookpad.com/us/recipes/151551-pork-and-eggplant-stir-fry-with-ginger-and-miso (may not work)