Cut 12 oz Japanese eggplant (here, we used two) into 2 x ½” wedges and set aside. Heat a wok on high, then add 1 Tbsp oil, 6 oz minced pork and 2 Tbsp minced garlic, breaking up into mince. Sauté the pork until it’s no longer pink, then reduce heat to medium and add the eggplant and 2 dried small hot chiles. Sauté until eggplant begins to brown, then add the following mixture: ¾ cup water, 3 Tbsp Chinese rice wine (shaoxing), 2 Tbsp soy sauce, 1 Tbsp each sugar and black vinegar, and ¼ tsp black pepper. Bring to a boil, then cover, reduce to a simmer, and cook until eggplant is cooked (7-9 mins). Stir in 3 oz enoki mushrooms (cleaned, trimmed, and separated), then turn off heat. Garnish with minced cilantro, then serve with rice. This recipe is from The Hakka Cookbook: Chinese Soul Food from around the World https://www.amazon.com/dp/0520273281/ref=cm_sw_r_sms_api_tPrqxb4SBFS44 (May 2016)
Cooking Adventures 