Braised Eggplant, Pork and Mushrooms

Step 1

Trim off the stem ends from theeggplant. If using Asian eggplant, sliceinto 2-inch lengths, and then cutlengthwise into 1/2-inch-thick wedges.If using globe eggplant, cut into 1/2-inchcubes. In a small bowl, mix the wine,soy sauce, sugar, vinegar, pepper and2/3 cup of water.

Step 2

Place a wok or a large frying panover high heat. When the pan is hot, afterabout 1 minute, add 1 tablespoonof the oil and rotate the pan to spread.Add the pork, and stir-fry until it hasbroken into small chunks and is lightlybrowned, 3 to 5 minutes. Reduce theheat to medium-high. Add the remaining1 tablespoon of oil, garlic, chiliesand eggplant; stir-fry until the eggplantbegins to brown, 2 to 3 minutes.Add the water mixture. Bring to aboil. Reduce the heat to a simmer andcover, stirring occasionally, until theeggplant is soft when pressed, 7 to 9minutes. Stir in the mushrooms, andremove from the heat. Transfer to aserving bowl and sprinkle with cilantro.Note: Slender Chinese or Japaneseeggplants hold their shape betterand are less seedy than larger, morecommon globe eggplants.