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Braised Eggplant, Pork and Mushrooms

kept byPhil
recipe byThe New York Times

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
1/4 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
1/3 cup chopped cilantro



studioroom's picture

Wish I could see reviews or comments for this recipe on NYTimes but alas, NYT doesn't have 'em. Guess I'll have to review this recipe RIGHT HERE after I make this tonight.


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