Braised Eggplant, Pork and Mushrooms
- Total Time
- About 30 minutes
- Rating
- Notes
- Read community notes
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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
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
Cooking Notes
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.
A very good base recipe. I added minced ginger, ground Szechuan pepper, and browned w the garlic and chili w the pork removed (per typical Chinese wok use). Put the pork back in, browned a moment, and added the liquid. Sauce required thickening so added - again per typical Chinese cookery -with a sprinkling of potato starch. Delicious!
I used ground turkey instead of pork, and shiitakes (sliced and added after the eggplant step and before the fluids, and then stir-fried a minute or two) because I couldn't find enokis. Mindful of Stephanie's comment, I doubled the soy, sherry, sugar, vinegar, and pepper. It was great, and I will definitely make it again. Next time, I think I'll omit the water (there was more than enough liquid with the extra soy, sherry, and vinegar) and add in a little minced ginger.
I used a cut-up pork chop, rice vinegar instead of wine (was out), added a dash of freshly grated ginger (thanks, Diane), spelled some sesame oil at the end. Also, I cooked most of the evoking mushrooms at the simmer stage. Delicious. Thanks!
Delicious! Added broccoli florets and sliced 8 oz of cremini mushrooms, stir fried with asian eggplant. subbed 8 oz of ground chicken for pork and chirachi(on hand) to sauce in place of chilis with fresh grated fresh ginger. Added touch of sesame oil at end sprinkled with toasted sesame seeds. Definitely a keeper. Thank you Mark Bittman!!
I made this with ground turkey instead of pork and it turned out very well. It tastes good as leftovers, too.
Was awesome. Serves 2 hungry people at max- can’t see it serve 3. My husband and I were literally licking our plates. Texture of the eggplant is so gooey- that makes the fish. I added some more chilies to up the heat , used dark soy and shitake mushrooms. There was sufficient liquid - I didn’t feel I needed to double the “water”...
On a vegetarian kick so we replaced the pork with firm tofu, browned in a little oil. It worked out very well. I thought that the addition of two dried hot chiles was perfect but 'she who must be obeyed' found it a little spicy so we will cut back next time. Also, subbed Crimini mushrooms, sliced, browned and cooked, since Enoki were not available. Delicious! Thank you Mr. Bittman!
I added a little fresh ginger and used ground chicken that I chopped up in my Cuisinart instead of the pork. Mmmmmm!
Joe, I saw my recipe in today's NYT food newsletter and decided to look at the notes. I so appreciate your comments about my work, although it's been a year since you posted. Thanks for your support. Linda Anusasananan
I doubled the liquid as others suggested and increased the amount of ground meat. Used fresh hot peppers from summer garden. Served it with rice noodles. Excellent! Try it.
This was yummy!! I didn't have any meat on hand, but it was a good meal with just eggplant, mushroom and I added kale. I also didn't have rice wine, so I added cooking wine and balsamic. I subbed sugar for honey. Overall delicious, and a great way to use CSA veggies.
Very good. Doubled the recipe but quadrupled the sauce (except the honey). Added some shiitakes and rehydrated woods ear mushrooms, can’t wait to make again.
I have been craving eggplant even though I don’t really like it. This was superb. I didn’t have red chiles, so when it came time to add the eggplant I subbed a spoonful of chile crisp for the oil. No mushrooms but lightly stirfried an onion and added at the end. What would I do without this website?
Used 1/3 rice vinegar, 2/3 balsamic glaze instead of sugar and vinegar. Added Thai chili sauce to taste. Used pork tenderloin cut in strips. Delicious.
Delicious! Added bell pepper instead of mushrooms, and served with rice. Will make again!
Made it w/ground pork (from an heirloom breed raised by a friend) and baby eggplants. Used dry sherry, as I had no Shaoxing, and dark soy sauce. Didn't double the liquids, but will next time. Couldn't find enoki at the store tonight, so used Beech mushrooms and let them cook a bit before taking the pan off the heat. Served with Jasmine rice. Next time, I'll add more vegies!
Excellent base recipe- made as directed and doubled the sauce. Next time I will double the sugar, add broccoli and arrowroot to thicken, and perhaps red bell pepper for color and to increase the vegetables, and consider adding fresh ginger.
Delicious! I froze portions. When I used a frozen portion, I added fresh corn kernels and some chopped red sweet pepper. Added some cornstarch to thicken and served over rice.
Be sure to have enough sauce. Very good w udon. Used chili garlic sauce. Mmmmm
5 Stars isn’t enough, this is a terrific dish. Prepared per recipe, but using sake and balsamic vinegar. A Chinese eggplant was used; sliced into ~3/8 inche slices- 2 inches in length. Not labor- or utensile-intensive. For guests, it would be an absolute treat! Will be a frequent repeater, here.
This was so good - very classic Chinese flavors. I enjoyed mine with dry white wine because I thought I had the sherry but didn't so subbed my favorite white wine. I used dark soy sauce and 8 oz of Bob Evans sausage because that's what I had, and it was really good. I used the whole 7 oz package of enoki mushrooms because they're so small, and I used three Japanese eggplants which was more than 12 oz. I served with the cilantro and added green onion. I served over white rice. Excellent.
Really really good - doubled the sauce as recommended in the comments. This will be a staple In my household for sure!
Fantastic recipe. I added more liquid, salted the eggplant about an hour before, added some cornstarch, swapped the black pepper for Szechuan pepper, and added an obscene number of Thai red chiles. Make sure to get a solid sear on the eggplant before adding the liquid.
Made this multiple times and always a big hit. Perhaps not the prettiest dish despite the cilantro and eggplant so I sometimes add a chopped red or orange bell pepper. One of my favorite recipes.
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