Energizing Eggplant and Tomato Stir-Fry
The tanginess of tomatoes joins up with the spiciness of tobanjan.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
-
Cut the eggplant in half across and then divide into 6 pieces. Chop up the green bell pepper, and slice the tomato into 8 wedges.
-
Finely julienne the Japanese long onion into very thin strips. Soak these in water and then drain.
-
Heat the sesame oil in a fry pan, and cook the ground meat.
-
Add in the eggplant, when cooked through, add in order the green bell pepper and then the tomato and season with (A).
-
Serve in a bowl garnished with the ultra finely sliced Japanese long onion.
Cooking Basics
In Japanese, this style of cutting up long onions is called "white-hair slicing", in the image of slicing up the onion into such fine strips that these are similar to white (gray) hair.
Chop up into 4 cm (1.6 in.) lengths, slice each vertically and remove the soft core. Stack the outer layers and starting at one edge, julienne across into ultra-fine strips. These ultra-fine strips are not cooked when used as garnish. If placed in water for about 10 minutes, drained and squeezed of any excess moisture, these strips will be fresh and crunchy yet mellow in flavor.
Post your creation!
Kikkoman Global (@kikkoman_global)
is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!
