Endless Rice! Chinese-Style Eggplant Miso Stir-fry

Stem the eggplants and peel them in pencil-strokes, then cut into bite-sized chunks. Place in a bowl, salt thoroughly, and rest 5-10 minutes. Squeeze out water, rinse briefly, and drain in a strainer.

Halve the green peppers lengthwise, stem and seed, then cut into bite-sized chunks. Cut large pork pieces into bite-sized pieces if needed.

For the egg soup, prepare a small saucepan with 300 ml water and 1/2 tablespoon Chinese seasoning. For the main dish, dissolve 1.5 tablespoons of Chinese seasoning in 60 ml water.

Spread the eggplant in a frying pan, add 2-3 tablespoons of water, cover, and steam over medium heat for 2-3 minutes. Once the water is gone, add a small amount of oil (about 1 tablespoon) and saute until lightly browned. Remove.

In a wok or frying pan, heat a small amount of oil and saute the pork until about 70% cooked. Add the green peppers and toss briefly.

Return the eggplant to the pan along with the doubanjiang and tianmianjiang. Toss until fragrant.

Pour in the dissolved Chinese seasoning broth (60 ml) and reduce until the liquid coats everything.

Drizzle in sesame oil and toss to combine.

Reheat the soup, bring to a boil, swirl in beaten egg until fluffy, and turn off the heat. Season with black pepper.

Plate the stir-fry and serve with rice and the egg soup.