I love stir fries - the easiest put together lunch or dinner, great for leftovers the next day. Piled onto rice, with glass noodles stirred through. Salty, sesame, bit of sweet, perfectly balanced.
Above are:
Breakfast stir fry with cabbage and pork, doubanjang remix for a bit of spice
Lunch is leftover aubergine stir fry with the classic combo of sauces, kinpira gobo, spinach and rice
Dinner is a favourite collab of chicken, aubergine and bell pepper stir fry (basically this recipe-ish)
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It’s really an any meal kind of thing as long as your have a few things in your pantry: soy sauce, sake, mirin, sugar. This is basically all you need for any Japanese dish.
Some notes:
Fave proteins are thinly sliced pork (you can find this in Asian supermarkets) or chicken thigh chopped into chunks
Veg wise, aubergine are always my favourite, they go soft and floppy and soak up any flavours. Summer squash/ courgette are great too and so is big chunks of cabbage.
Red pepper is a bit too flavour forward and dominates the dish in my opinion!
Pork and aubergine stir fry
Thinly slice aubergine, fry in a generous amount of vegetable oil and season with salt.
Add the thinly sliced pork belly.
Stir fry until all cooked then add a bit of sugar, soy sauce, sake and mirin.
You can add grated garlic and ginger here too, and oyster sauce is great for a well rounded and thicker sauce.
Cook until the sauce coats the meat and veg and serve with spring onions on top and/ or sesame seeds.
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