Easy recipe for summer vegetables!

Here is a simple recipe for "Stir-fried Chicken Eggplant with Bitter Gourd with Miso" using summer vegetables. This dish is perfect for the hot season with its refreshing bitterness.

Stir-fried Chicken, Eggplant and Bitter Goya with Miso

Ingredients

200 g chicken thigh meat
3 eggplants
1/2 bitter gourd
2 tablespoons miso
2 tablespoons mirin (sweet cooking rice wine)
1 tablespoon sugar
2 teaspoons white sesame seeds
2 teaspoons sesame oil

Directions

Cut chicken thighs into bite-sized pieces. Place the chicken in a frying pan with sesame oil, cover with a lid and cook over medium heat for 3 minutes.


Wash eggplant and cut into bite-sized pieces.


Cut the bitter melon in half lengthwise, remove the seeds and water, and slice into 3mm pieces. Sprinkle salt over the bitter melon, let sit for a while, and drain off the water.


Turn the chicken over, add the eggplant and fry.


When the chicken is cooked through and the eggplant is moist, add the bitter gourd and saute briefly.


Add the sauce made by mixing miso, sugar and mirin, and stir-fry until all the ingredients are well blended. Turn off the heat and add white sesame seeds.

How does stir-fried chicken, eggplant, and bitter melon taste with miso?

Juicy chicken and soft eggplant are tossed with a rich miso flavor. The bitter melon enhances the rich flavor of the chicken and eggplant. The sweet flavor softens the bitter taste of the bitter melon and gives the dish a refreshing aftertaste. The sesame seeds also add a savory flavor.


It goes great with white rice or even with a cold beer! Try adding this dish to your summer table.