500 g beef, roughly minced
100 g green beans, cut
120 g eggplant, diced
3-4 cloves of garlic, sliced
2 Tbsp soy sauce
2 Tbsp soybean miso
1 Tbsp plum jam
oil
Heat some oil in a wok and stir fry green beans. When they’re done, transfer them to a plate. Heat wok again and now stir fry eggplant with 1 Tbsp soy sauce and 1 Tbsp miso. Transfer on a plate also. Now heat some oil in a wok one more, brown the garlic and stir fry beef with the rest of the miso and soy sauce. When it’s almost done add vegetables and plum jam and stir fry a little bit more. Serve with red chillies and rice.
This is my entry for the Weekend Wokking September, created by Wandering Chopsticks and hosted by me this month. If you’d like to participate, check out the rules and send me your entries by 11:59 p.m., Sunday, August 31 to palachinkablog (at) gmail (dot) com. Secret ingredient for this month is eggplant.
6 Comments
Oh, this sounds great. Clever way to disguise the greyness of cooked eggplant too.I didn’t know you have a wok! If you post about it with photos, I can add it to my We Wok page.
yum! this a great way to use up mince. chicken would work too. marija brilliant!
Nicely done! I used to keep miso, but I didn’t use it enough. Maybe it’s time to try again. Thanks for the recipe!
Palachinka, Great idea and great recipe! I am submitting an Eastern style Green Ratatouille that I have created for this event via email!
Sounds wonderful~ I love anything with green beans in it! And aubergine!
lovely click!yum!u have a surprise in my blog
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