Why This Recipe Works

Juicy pork and creamy eggplant unite in this flavorful stir-fry, melded together by an umami-forward miso sauce with honey and red pepper flakes. To ensure the ground pork stayed tender, we treated it with a baking soda solution. We covered the skillet while the eggplant cooked to create steam and turn the eggplant soft and creamy.

Before You Begin

You will need a 14-inch flat-bottomed wok or 12-inch nonstick skillet with a tight-fitting lid. This recipe moves quickly; be sure to have all the ingredients prepared and close by so that you’re equipped for fast cooking. Serve over rice or noodles.

Substitutions: You can substitute 3 tablespoons of white wine or sake mixed with 1 tablespoon of sugar for the mirin. Yellow, red, or brown miso paste can be used instead of white. You can substitute ground lamb, ground beef, or 93 percent lean ground turkey or chicken for the pork. Small and narrow Italian eggplant can also be used here, but avoid globe eggplant, which are too large and will turn mushy.

Instructions

Whisk ¼ cup white miso, 3 tablespoons mirin, 2 tablespoons toasted sesame oil, 2 tablespoons seasoned rice vinegar, 2 teaspoons honey, and 2 teaspoons red pepper flakes in large bowl until well combined. Measure out and reserve ¼ cup sauce for serving. Toss 1 pound ground pork with 1 tablespoon water, ½ teaspoon salt, and ½ teaspoon baking soda in separate bowl until thoroughly combined.

Heat 1 tablespoon vegetable oil in 14-inch flat-bottomed wok or 12-inch nonstick skillet over medium-high heat until shimmering. Add pork and cook, breaking up meat into small pieces, until no longer pink, 5 to 7 minutes. Stir in 3 minced garlic cloves and cook until fragrant, about 30 seconds. Using slotted spoon, transfer pork to bowl with remaining sauce.

Add 1½ pounds Japanese or Chinese eggplant (halved lengthwise and sliced 1 inch thick); white parts of 6 scallions, sliced into ½-inch-thick pieces; and remaining ¼ teaspoon salt to now-empty wok and toss to combine. Cover and cook over medium heat, stirring occasionally, until eggplant is very soft, about 10 minutes. Off heat, add pork and sauce and gently toss to combine. Sprinkle with green parts of 6 scallions, sliced into ½-inch-thick pieces, and 1 tablespoon sesame seeds. Serve, passing reserved sauce separately.