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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ASHMAL SIDDIQUI
[email protected]The flavors in this dish are incredible. The eggplant is tender and flavorful, the pork is juicy and succulent, and the mushrooms add a rich, umami flavor. The sauce is also delicious, with a perfect balance of sweet and savory. This dish is sure to
M Banaris
[email protected]This recipe is a lifesaver on busy weeknights. It's quick and easy to make, and it's always a hit with my family. I usually serve it with rice or noodles, and it's always a satisfying meal.
mhay Tuazon
[email protected]This recipe is a great example of how healthy and delicious food can be. The eggplant and mushrooms are packed with nutrients, and the pork provides a good source of protein. The sauce is also made with healthy ingredients, such as soy sauce, oyster
Clem
[email protected]This dish is the ultimate comfort food. It's warm, hearty, and incredibly flavorful. I love serving it on a cold winter night with a glass of red wine. It's the perfect way to end a long day.
Gary Bradley
[email protected]I made this dish for a special occasion dinner, and it was a huge success. The presentation was beautiful, and the flavors were incredible. My guests were very impressed, and I received many compliments on the dish.
Kayleigh Corby
[email protected]This recipe has become a family favorite in our house. My kids love the sweet and savory sauce, and my husband loves the tender eggplant and juicy pork. I usually double the recipe so that I have leftovers for lunch the next day.
mobi jaan
[email protected]This recipe is very affordable, especially if you use less expensive cuts of meat. I used ground pork instead of pork tenderloin, and it was still delicious. I also found that I could save money by buying the mushrooms in bulk. This dish is a great w
Abubakar Dhillon
[email protected]I'm always looking for quick and easy recipes that I can make on a weeknight. This recipe was perfect! It only took about 30 minutes to make, and it was so flavorful and satisfying. I'll definitely be adding this recipe to my regular rotation.
Nancy Nanjala
[email protected]This dish was a huge success at my dinner party. My guests couldn't stop raving about how delicious it was. I served it with jasmine rice, and it was the perfect combination. I will definitely be making this dish again for my next dinner party.
Dadar islam
[email protected]I made a few healthy substitutions to this recipe to make it even healthier. I used lean ground turkey instead of pork, and I used low-sodium soy sauce and reduced-fat oyster sauce. The dish was still incredibly flavorful, and it was a great way to g
Kakyo Georgina
[email protected]I love spicy food, so I added a few extra chili peppers to the sauce. It gave the dish a nice kick of heat without overpowering the other flavors. I also used a variety of mushrooms, including shiitake, oyster, and cremini. The different types of mus
RIDOY OFFICIAL
[email protected]As a vegetarian, I was initially hesitant to try this recipe because of the pork. However, I decided to give it a try using tofu instead of pork. The result was amazing! The tofu absorbed all the delicious flavors of the sauce, and the eggplant and m
Omer Kart
[email protected]I love how easy this recipe was to follow. I'm not the most experienced cook, but I was able to make this dish without any problems. The instructions were clear and concise, and the ingredients were easy to find. I highly recommend this recipe to any
Jahanara Telecom
[email protected]This braised eggplant, pork, and mushrooms dish was a hit with my family! The eggplant was tender and flavorful, the pork was juicy and succulent, and the mushrooms added a rich, umami flavor. The sauce was also delicious, with a perfect balance of s