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.

No additional tips available.

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

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.

Braised Eggplant, Pork and Mushrooms

How did you like this recipe?

Frequently Asked Questions