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
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Taria Sims
[email protected]This dish was amazing! The eggplant was so tender and the pork was so flavorful. The sauce was also incredibly delicious. I served it over rice and it was the perfect meal. I will definitely be making this again.
Momna Arshid
[email protected]This dish was a bit too spicy for my taste. I would recommend using less chili paste next time. The eggplant was cooked perfectly and the pork was tender. The sauce was also very flavorful. I would make it again, but with less chili paste.
Benjamin Sithole
[email protected]I made this dish for my family and they loved it! The eggplant was so tender and flavorful, and the pork was cooked perfectly. The sauce was also very good. I served it over rice and it was a delicious and satisfying meal. I would definitely make thi
mohamed elsafy
[email protected]I'm a vegetarian, so I made this dish with tofu instead of pork. It turned out great! The tofu was crispy on the outside and tender on the inside. The sauce was also very flavorful. I served it over rice and it was a delicious and satisfying meal.
Alkarani Patel
[email protected]I made this dish for a party and it was a hit! Everyone loved it. The eggplant was perfectly cooked and the pork was tender and flavorful. The sauce was also very good. I would definitely make this dish again.
Rana Abdul 780
[email protected]This dish was amazing! The eggplant was so tender and the pork was so flavorful. The sauce was also incredibly delicious. I served it over rice and it was the perfect meal. I will definitely be making this again.
Victor Best
[email protected]I'm not a fan of mushrooms, but I loved this dish! The eggplant was so tender and the pork was cooked perfectly. The sauce was also very flavorful. I would definitely make this again, even with the mushrooms.
Hussain Hussain zada
[email protected]This dish was a bit too oily for my taste. I think I would use less oil next time. The eggplant was cooked perfectly and the pork was tender. The sauce was also very flavorful. I would make it again, but with less oil.
Semiu Akorede
[email protected]I love this recipe! It's so easy to make and it always turns out delicious. The eggplant is always tender and the sauce is flavorful. I usually serve it over rice or noodles. I highly recommend this recipe.
Sarif Rony
[email protected]This dish was a bit too bland for my taste. I added some extra spices and it was much better. The eggplant was cooked perfectly and the pork was tender. I would make it again, but with more spices.
Risvana Risvana
[email protected]I'm not a huge fan of eggplant, but this dish was amazing! The eggplant was so tender and flavorful, and the sauce was incredible. I served it over rice and it was the perfect meal. I will definitely be making this again.
Khansaab Wazir
[email protected]This dish was easy to make and turned out great! I used chicken instead of pork and it was still very flavorful. The eggplant was perfectly cooked and the sauce was delicious. I will definitely be making this again.
Rhys Willis
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The eggplant was melt-in-your-mouth tender and the pork was incredibly flavorful. The mushrooms added a nice earthy flavor and the sauce was the perfect finishing touch. I
Alim Badsha
[email protected]This braised eggplant, pork, and mushroom dish was a hit! The flavors were rich and savory, and the eggplant was perfectly tender. I used a variety of mushrooms, including shiitake, oyster, and cremini, which added a nice depth of flavor. I also adde