Braised Eggplant, Pork, and Mushrooms

Preparation info
  • Makes

    2 to 3

    servings as a main dish
    • Difficulty


Appears in

By Linda Anusasananan

Published 2012

  • About

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.


  • 12 ounces Asian eggplant or globe eggplant (see note)
  • ¾ cup water


  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 water, wine, soy sauce, sugar, vinegar, and pepper.
  2. Place a 14-inch</