Steps

1. Cut off the tough ends of the eggplants and chop them into bite-sized pieces. If using short eggplants, cut them in half. Soak the chopped eggplant in **water for about 5 minutes**.
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2. Push in the stem of the bell peppers with your thumb, then cut them in half. Remove the seeds and core, then chop them into irregular pieces.
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3. Mince the green onion.
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4. Peel and mince the ginger.
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5. Drain the eggplant from the water and thoroughly pat it dry with paper towels. Once dried, drizzle **vegetable oil (to taste)** over the eggplant and coat it. **[Key Tip!]** Coating the eggplant with oil prevents it from absorbing too much oil and also prevents discoloration during cooking.
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6. In a bowl, combine **miso 30g**, **sugar 1.5 tbsp**, **soy sauce 1 tsp**, and **cooking sake (rice wine) 1 tbsp**. Mix well until there are no lumps of miso. Once well combined, add **150ml of water** and mix thoroughly. **[Key Tip!]** Mixing the seasonings beforehand ensures a smooth and clump-free sauce.
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7. In a separate small bowl, mix **1 tsp potato starch** with **1 tbsp water** to create a slurry.
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8. Heat a frying pan over medium heat without adding oil. Arrange the oiled eggplant slices with the skin side down. Sear for **about 2 minutes**, then flip and sear the other side until browned. Sear for **about 1 minute** until browned, then place the remaining unseared sides down and cook until the skin is well-seared. **[Key Tip!]** Starting by searing the eggplant skin-side down prevents discoloration and allows for a lighter cook with less oil. Once the eggplant is cooked through, remove it from the pan and set aside.
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9. In the same frying pan, add **150g of pork mince** and minced **ginger 5g**. Stir-fry over medium heat. Once the pork is halfway cooked, add **1/2 tsp of doubanjiang (chili bean paste)** and continue to stir-fry. **[Key Tip!]** Stir-frying doubanjiang enhances its flavor. You can omit it if you don't like spicy food.
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10. When the pork is almost fully cooked, add the minced **green onion 1/2 pc** and stir-fry. Once the green onion is cooked, add the irregular-cut **bell pepper 2 pcs** and stir-fry together.
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11. Stir-fry for **about 1 to 1.5 minutes** until the bell peppers are brightly colored. Return the seared eggplant to the pan and stir-fry together for **about 30 seconds**. Pour in the prepared miso sauce and bring to a simmer while stirring well. Once boiling, reduce the heat and simmer for **about 1 minute**.
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12. After simmering, stir the potato starch slurry again to ensure it's well-mixed, then pour it into the pan while stirring quickly. Cook for **about 30 seconds** until thickened. **[Key Tip!]** The potato starch slurry will settle, so remix it thoroughly just before adding. Pour it in quickly and stir constantly. If you're worried about lumps, you can turn off the heat before adding.
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13. Transfer to a serving dish and enjoy.
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