Braised Eggplant, Pork and Mushrooms Recipe

Name: Braised Eggplant, Pork and Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces Asian eggplant or globe eggplant (see note); 3 tablespoons Chinese rice wine (Shaoxing) or dry sherry; 2 tablespoons soy sauce; 1 tablespoon sugar; 1 tablespoon black vinegar or balsamic vinegar; 1/4 teaspoon ground black pepper; 2 tablespoons vegetable oil; 6 to 8 ounces ground pork; 2 tablespoons minced garlic; 2 dried small hot red chilies, sliced; 3 ounces enoki mushrooms, trimmed of ends, rinsed and separated; ⅓ cup chopped cilantro

Servings: persons

12 ounces Asian eggplant or globe eggplant (see note)
3 tablespoons Chinese rice wine (Shaoxing) or dry sherry
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon black vinegar or balsamic vinegar
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
6 to 8 ounces ground pork
2 tablespoons minced garlic
2 dried small hot red chilies, sliced
3 ounces enoki mushrooms, trimmed of ends, rinsed and separated
⅓ cup chopped cilantro

1
Trim off the stem ends from the eggplant.
2
If using Asian eggplant, slice into 2-inch lengths, and then cut lengthwise into 1/2-inch-thick wedges.
3
If using globe eggplant, cut into 1/2-inch cubes.
4
In a small bowl, mix the wine, soy sauce, sugar, vinegar, pepper and 2/3 cup of water.
5
Place a wok or a large frying pan over high heat.
6
When the pan is hot, after about 1 minute, add 1 tablespoon of the oil and rotate the pan to spread.
7
Add the pork, and stir-fry until it has broken into small chunks and is lightly browned, 3 to 5 minutes.
8
Reduce the heat to medium-high.
9
Add the remaining 1 tablespoon of oil, garlic, chilies and eggplant; stir-fry until the eggplant begins to brown, 2 to 3 minutes.
10
3.
11
Add the water mixture.
12
Bring to a boil.
13
Reduce the heat to a simmer and cover, stirring occasionally, until the eggplant is soft when pressed, 7 to 9 minutes.
14
Stir in the mushrooms, and remove from the heat.
15
Transfer to a serving bowl and sprinkle with cilantro.
16
Note: Slender Chinese or Japanese eggplants hold their shape better and are less seedy than larger, more common globe eggplants.

562

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 ounces Asian eggplant or globe eggplant (see note), 3 tablespoons Chinese rice wine (Shaoxing) or dry sherry, 2 tablespoons soy sauce, 1 tablespoon sugar, and more.

Yes, Braised Eggplant, Pork and Mushrooms falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Eggplant, Pork and Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions