Ingredients

  • 12 ounces Asian eggplant or globe eggplant (see note)
  • 3 tablespoons Chinese rice wine (Shaoxing) or dry sherry
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon black vinegar or balsamic vinegar
  • ¼ teaspoon ground black pepper
  • 2 tablespoons vegetable oil
  • 6 to 8 ounces ground pork
  • 2 tablespoons minced garlic
  • 2 dried small hot red chilies, sliced
  • 3 ounces enoki mushrooms, trimmed of ends, rinsed and separated
  • cup chopped cilantro
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      526 calories; 35 grams fat; 8 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 4 grams polyunsaturated fat; 25 grams carbohydrates; 7 grams dietary fiber; 13 grams sugars; 21 grams protein; 71 milligrams cholesterol; 946 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

2 to 3 main-dish servings

Preparation

  1. 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.
  2. 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.

About 30 minutes

Dining and Cooking