Aubergine and Green Pepper Miso Stir Fry

Aubergine and Green Pepper Miso Stir Fry

Try something a little different in a stir fry with this aubergine and green pepper miso stir fry recipe. Made from fermented soy beans, miso is a seasoning with a uniquely earthy flavour that can be both sweet and savoury to carrying degrees, depending on some variables. The sweetness and savoury quality of miso compliment and tie in the flavours of aubergine and green pepper in this stir fry.

1 aubergine1 green pepper2 tbsp mirin1 1/2 tbsp tsuyu soup base60g miso30g ginger, grated30g sugar

Mix all of the ingredients in a bowl except for the aubergine and pepper. This will be the miso sauce.Dice the aubergine into cubes and slice the pepper into thin strips. Add some oil to a frying pan on medium heat. Fry the aubergine for 3-4 minutes until tender and browned. Add the pepper, and fry for 2-3 minutes until tender. Add the miso sauce and stir well in order to evenly coat the aubergine and pepper.Serve warm with cooked rice for a light meal.

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Should you be a lover of Japanese food items, you might be unquestionably common with sushi, tempura, teriyaki, together with other well-liked Japanese foods fare. In this short article I'd like to introduce you to a few tasty Japan meals products that you choose to won't still have heard of.

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It is actually better to know some cultural distinctions just before you vacation to any nation to stay away from offending nearby sensibilities. When you are the initial time traveller to Japan, its unique tradition may be inscrutable. As social policies and manners are certainly not common so it's quick to dedicate a gaffe, should you be not informed in their customs and conventions. Japan is heat and welcoming, locals are fairly well mannered and reserved, and so that you probably will not likely even realise that you're affronting any one. Take the time for you to go through up on some simple behavioural don'ts to guarantee a faux-pas free journey. Here are stuff you should know before visiting Japan.

Jenni Hano
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