Best 2 Braised Eggplant Pork And Mushrooms Recipes
Braised eggplant pork and mushrooms is a classic Chinese dish that is both flavorful and easy to make. The combination of tender eggplant, savory pork, and umami-rich mushrooms creates a dish that is sure to please everyone at the table. This article will provide you with a step-by-step guide on how to make this delicious dish, as well as some tips and tricks for making it even better.
Check out the recipes below so you can choose the best recipe for yourself!
BRAISED EGGPLANT, PORK AND MUSHROOMS
The honest, straightforward cuisine of the Hakkas, a nomadic people dispersed all over China, may be thought of as a country cousin of Cantonese. Dishes from the Hakka diaspora may not have the distinction or impact of those from Sichuan, but because they're interpreted broadly (note the addition of ketchup in many versions of pork and pineapple in the United States), they're fun, and they're easy to cook. This simple recipe for braised eggplant with pork and mushrooms, adapted from "The Hakka Cookbook: Chinese Soul Food From Around the World" by the food writer Linda Lau Anusasananan, is one such dish. Be sure to use small Asian or globe eggplants as they're more likely to keep their color and shape, and if you like more sauce, double it up.
Provided by Mark Bittman
Categories dinner, quick, weekday, main course
Time 30m
Yield 2 to 3 main-dish servings
Number Of Ingredients 12
Steps:
- Trim off the stem ends from the eggplant. If using Asian eggplant, slice into 2-inch lengths, and then cut lengthwise into 1/2-inch-thick wedges. If using globe eggplant, cut into 1/2-inch cubes. In a small bowl, mix the wine, soy sauce, sugar, vinegar, pepper and 2/3 cup of water.
- 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.
Nutrition Facts : @context http, Calories 359, UnsaturatedFat 16 grams, Carbohydrate 19 grams, Fat 24 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 6 grams, Sodium 631 milligrams, Sugar 10 grams, TransFat 0 grams
BRAISED EGGPLANT
Steps:
- Chop green onion and put garlic through press; saute in hot oil for 2 minutes.
- Peel and cut eggplant in 3-inch strips. Add to skillet in single layer and cook over high heat until lightly browned on both sides.
- Add broth; cover and simmer about 10 minutes, until eggplant is tender.
- Stir in soy sauce and serve.
Nutrition Facts : @context http, Calories 147, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 10 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 258 milligrams, Sugar 6 grams, TransFat 0 grams
Tips:
- Use high-quality ingredients. Fresh, flavorful ingredients will make your braised eggplant, pork, and mushrooms dish even more delicious.
- Don't overcrowd the pan. If you add too much food to the pan, it will steam instead of brown. Cook the eggplant, pork, and mushrooms in batches if necessary.
- Cook the eggplant until it is tender. Eggplant should be cooked until it is soft and slightly browned. If it is not cooked through, it will be tough and bitter.
- Use a good quality red wine. The red wine will add flavor and depth to the dish. Choose a wine that you would enjoy drinking on its own.
- Simmer the dish until the sauce is thickened. The sauce should be thick and flavorful. Simmer the dish for at least 30 minutes, or until the sauce has reached the desired consistency.
- Serve the dish hot. Braised eggplant, pork, and mushrooms is best served hot. Garnish with fresh herbs, such as basil or parsley.
Conclusion:
Braised eggplant, pork, and mushrooms is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover eggplant and pork. With its tender eggplant, flavorful pork, and savory sauce, this dish is sure to please everyone at the table.
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