Japanese Vegetable Dish

A bean recipe for every taste:

Rinse melanzane, remove stem base and cut into strips about 5 cm long. Sprinkle evenly with salt and stand for 10 min.

Rinse the peppers, remove the core and the stem and cut them into strips about the same size as the melanzane. Remove the peel from the ginger and grate it finely.

Stir an eighth of a liter of water with the honey, the soy sauce, the rice wine and the soy bean paste until everything is well mixed together.

Rinse the melanzane thoroughly with cold water in a colander and drain.

Heat the oil (in a wok), pour in the ginger as well as the meat and stir-fry until the meat is lightly browned and crumbly. Add the melanzane and roast for 5 min. Add the bell bell pepper strips and roast again for a leisurely 5 min.

Add 2/3 of the sauce. Stir the cornflour with the rest of the sauce, add it to the vegetables and thicken them with it.

Pour the dish into a large enough bowl, sprinkle with parsley and serve with long-grain rice.

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