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.
Delicious. Followed advice of others and doubled the sauce. Added ginger, onion, red bell pepper and Thai basil (skipped the mushrooms). Also prepped the eggplant first by salting it and letting it sit for about 30 mins to draw the moisture out. Would make again!
Trader Joe’s had gorgeous globe eggplants so I had to purchase one. One of my favorite ways to mix things up is find something to make with just the ingredients in my fridge. i didn’t have ground pork, so I used diced loin chops. Didn’t have the Chinese wine, so skipped it. Didn’t have red chili to dice, so add a dollop of thai chili paste. Added more veggies that were about to go bad - cabbage, carrots, broccoli. Delicious and filling. Had leftovers for 2 days. Ate with brown rice cooked with ginger and green onions.
- 3/4 tablespoon of ginger - 1.5X garlic - green onion with the cilantro - a few dashes of maggi - normal mushrooms