Braised Eggplant, Pork and Mushrooms

• 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
• 13 cup chopped cilantro

1. Trim off the stem ends from the eggplant.
2. If using Asian eggplant, slice into 2-inch lengths, and then cut lengthwise into 1/2-inch-thick wedges.
3. If using globe eggplant, cut into 1/2-inch cubes.
4. In a small bowl, mix the wine, soy sauce, sugar, vinegar, pepper and 2/3 cup of water.
5. Place a wok or a large frying pan over high heat.
6. When the pan is hot, after about 1 minute, add 1 tablespoon of the oil and rotate the pan to spread.
7. Add the pork, and stir-fry until it has broken into small chunks and is lightly browned, 3 to 5 minutes.
8. Reduce the heat to medium-high.
9. Add the remaining 1 tablespoon of oil, garlic, chilies and eggplant; stir-fry until the eggplant begins to brown, 2 to 3 minutes.
10. 3.
11. Add the water mixture.
12. Bring to a boil.
13. Reduce the heat to a simmer and cover, stirring occasionally, until the eggplant is soft when pressed, 7 to 9 minutes.
14. Stir in the mushrooms, and remove from the heat.
15. Transfer to a serving bowl and sprinkle with cilantro.
16. Note: Slender Chinese or Japanese eggplants hold their shape better and are less seedy than larger, more common globe eggplants.

asian eggplant, chinese rice wine, soy sauce, sugar, black vinegar, ground black pepper, vegetable oil, ground pork, garlic, hot red chilies, enoki mushrooms, cilantro

Taken from cooking.nytimes.com/recipes/1014735 (may not work)