Eggplant & Pork Belly Shio-Koji Stir-Fry

• 200 grams Thinly sliced pork belly
• 3 Eggplant (small)
• 1/2 bag Bean sprouts
• 2 tsp Shio-koji
• 1 Pepper
• 50 ml A Water
• 2 tsp Chicken stock
• 1/2 tsp Katakuriko

1. Combine the a ingredients.
2. Cut the pork into bite-sized pieces.
3. Cut the eggplants vertically into 4 pieces and then cut each piece into thirds.
4. Heat oil in a frying pan.
5. Cook the eggplant until browned and then remove from the pan.
6. Heat some more oil in the same frying pan and cook the pork until the color changes.
7. Add the bean sprouts and cook until they are coated with oil.
8. Return the eggplant to the frying pan and add the shio-koji.
9. Cook quickly.
10. Raise the heat to high, add the A ingredients, stir it up and then season with pepper.
11. Once the sauce thickens, serve.

pork belly, sprouts, koji, pepper, water, chicken, katakuriko

Taken from cookpad.com/us/recipes/153845-eggplant-pork-belly-shio-koji-stir-fry (may not work)