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Braised Eggplant, Pork, and Mushrooms
Preparation info
- Makes
2 to 3
servings as a main dish - Difficulty
Medium
Appears in
Published 2012
The chef at Kwang Fu Cha Fung braises eggplant with pork, chiles, garlic, and soy sauce until the spongy vegetable softens into creamy morsels packed with robust flavors. He finishes the dish with long, slender enoki mushrooms to add a slightly crisp texture.
Ingredients
12 ounces ¾ cup
Method
- 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 water, wine, soy sauce, sugar, vinegar, and pepper.
- Place a
14 -inch</
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