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	Recipe

STIR FRY VEGETABLES AND JAPANESE PICKLES

INGREDIENTS (serves 4)

• 2 eggplants
• 16 "shishi togarashi" (green chili peppers)
• 1 cucumber
• 40 grams carrot
• 120 grams pork (thinly sliced)
• 80 grams of pickled cucumber and eggplant ("dobozuke")
• 1 teaspoon minced gingeroot
• 1 teaspoon minced scallion (green part only)
• a [2 tablespoons sake, 1/2 tablespoon sugar, 1 tablespoon oyster oil]
• 2 tablespoon sesame oil

1. Cut the eggplant into large bite-size pieces, cut each of the "shishi togarashi" in half, and remove seeds. Chop the carrots and cucumber finely, and cut the pork into 2-3 cm pieces.
2. Chop the "dobozuke" coarsely and cover in water, add a little salt to take out the liquid and set aside.
3. Grease a skillet lightly with sesame oil, add (2), the minced gingeroot and green onion and stir fry. Add the vegetables from (1) and cook a little. Add the pork and stir fry, season with (a) and cook again quickly.
   * Add a little potato starch to the liquid from (3) for a tasty sauce.