Braised Eggplant, Pork and Mushrooms
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 12ounces Asian eggplant or globe eggplant
- 3tablespoons Chinese rice wine (Shaoxing) or dry sherry
- 2tablespoons soy sauce
- 1tablespoon sugar
- 1tablespoon black vinegar orbalsamic vinegar
- ¼teaspoon ground black pepper
- 2tablespoons vegetable oil
- 6 to 8ounces ground pork
- 2tablespoons minced garlic
- 2dried small hot red chilies, sliced
- 3ounces enoki mushrooms, trimmedof ends, rinsed and separated
- ⅓cup chopped cilantro
Nutritional analysis per serving (3 servings)
356 calories; 24 grams fat; 6 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 18 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 15 grams protein; 630 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim off the stem ends from the eggplant. If using Asian eggplant, slice into 2-inch lengths, and then cut lengthwise into ½-inch-thick wedges. If using globe eggplant, cut into ½-inch cubes. In a small bowl, mix the wine, soy sauce, sugar, vinegar, pepper and ⅔ cup of water.
- Step 2
Place a wok or a large frying pan over high heat. When the pan is hot, after about 1 minute, add 1 tablespoon of the oil and rotate the pan to spread. Add the pork, and stir-fry until it has broken into small chunks and is lightly browned, 3 to 5 minutes. Reduce the heat to medium-high. Add the remaining 1 tablespoon of oil, garlic, chilies and eggplant; stir-fry until the eggplant begins to brown, 2 to 3 minutes. 3. Add the water mixture. Bring to a boil. Reduce the heat to a simmer and cover, stirring occasionally, until the eggplant is soft when pressed, 7 to 9 minutes. Stir in the mushrooms, and remove from the heat. Transfer to a serving bowl and sprinkle with cilantro. Note: Slender Chinese or Japanese eggplants hold their shape better and are less seedy than larger, more common globe eggplants.
Private Notes
Comments
As other notes indicate, there is plenty of room for substitution and experimentation. I used shiitake mushrooms and added them soon after the eggplant. A teaspoon of chili sauce worked well in the place of the red chiles. Serving it over wide rice noodles put this dish into the comfort zone.
We liked this a lot but the sauce needed more intensity, at least for our taste. I ended up doubling the soy and rice wine plus added a splash more balsamic and a decent amount of chile paste. We didn't have cilantro so I added Thai basil at the end which was also delicious.
This is an excellent dish. I followed the advice of fellow commentators and doubled the liquid portion of the recipe. Added ginger and green onions as well as a shallot, and used tofu instead of pork (pan fried ahead of Step 2 and added back when the sauce is put into the pan. It was amazingly good.
Should’ve read all the comments to double the sauces! It ate kinda bland, one note. Just feel like it’s missing something. Agree with others that it’s a good base but needs more work.
I doubled the sauce and did 11/2 times the other ingredients. Used basalmic vinegar and Fresno peppers as that is what I had. Served it with Lotus Foods organic millet and brown rice ramen and sweet chili sauce for my husband. I'll make this again, though probably use different mushrooms and chop them up a bit.
A . Double sauce, Thai basil instead of cilantro, over rice noodles. Could serve without noodles.