Braised Eggplant Pork And Mushrooms Recipes

GINGER PORK AND EGGPLANT STIR-FRY

Steps:

• Bring a large pot of water to a boil. Toss the pork, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Whisk 3/4 cup water, the soy sauce, hoisin sauce, brown sugar, vinegar, 1/4 teaspoon salt and the remaining 2 teaspoons cornstarch in a measuring cup; set aside.
• Add the noodles to the boiling water and cook as the label directs. Drain; keep the noodles in the colander. Meanwhile, heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the eggplant in a single layer and season with salt. Cook until browned and starting to soften, about 3 minutes per side. Remove to a bowl.
• Increase the heat to high and add 1 tablespoon vegetable oil to the skillet. Add the pork in a single layer; cook, undisturbed, until browned on the bottom and only a little pink remains, 2 to 3 minutes (the pork will not be cooked through). Remove to a plate.
• Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bell pepper, ginger, eggplant and a pinch of salt. Cook, stirring, until the bell pepper starts softening, about 2 minutes. Add the soy-hoisin mixture and bring to a simmer. Return the pork to the skillet and cook through, about 30 seconds.
• Run the noodles under warm water to loosen and shake well to drain. Divide among bowls and top with the stir-fry.

SICHUAN PORK AND BRAISED EGGPLANT | MARION'S KITCHEN

Steps:

• Step 1.Toast the Sichuan peppercorns in a dry frying pan over medium heat for about a minute or until fragrant. Use a mortar and pestle or a spice grinder to grind to a fine powder. Set aside for later.
• Step 2.Heat the vegetable oil in a wok or large non-stick frying pan over high heat. Add the garlic, ginger and chillies and stir-fry for half a minute. Add the pork and stir-fry for about 2 minutes. Then mix through the Sichuan peppercorn powder. Now add the soy sauce, vinegar, oyster sauce, sugar, chicken stock and Shaoxing wine. Combine and bring back to a simmer. Add the eggplant and toss to coat. Cover with a lid, turn the heat to medium and simmer for 30 minutes (be sure to check halfway through the cooking time to make sure there's adequate liquid in the pan. If the mix looks too dry, add a ¼ cup of water).
• Step 3.Remove the lid and stir through the corn flour mixture. Stir for a couple of seconds or until the sauce is thick and glossy. Sprinkle over the spring onion and serve.
• Notes: - Chinese Shaoxing cooking wine, Chinese black vinegar and Sichuan peppercorns can be found in the Asian section at some supermarkets or from an Asian grocer. Substitute white vinegar if Chinese black vinegar is not available.

ROASTED EGGPLANT AND MUSHROOMS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place eggplant, zucchini, onion and mushrooms in a 2 quart casserole dish. In a small bowl combine the tomato paste with the water, and stir in garlic, basil, salt and pepper. Pour over the vegetables and mix well.
• Bake in preheated oven for 45 minutes, or until eggplant is tender, stirring occasionally. Add water as necessary if vegetables begin to stick; however, vegetables should be fairly dry, with slightly browned edges.