Makes about 4 servings

Notes: For convenience at home, Rick Yoder of Wild Ginger in Seattle cooks this stew ahead and reheats individual servings in Chinese clay pots.

How to Make It

Step 1

Cut meat into 3/4-inch chunks.

Step 2

Trim and discard eggplant stems. Cut eggplant into 3/4-inch chunks.

Step 3

Stem and seed bell pepper. Cut into 3/4-inch chunks.

Step 4

Peel onion and cut into 3/4-inch chunks.

Step 5

Place a 5- to 6-quart pan over high heat. Add 2 teaspoons oil and swirl to coat pan. Add pork and garlic; stir occasionally until lightly browned, 10 to 15 minutes. Pour from pan into a bowl.

Step 6

To pan, add 1 teaspoon oil, onion, carrots, and mushrooms; stir-fry over high heat until onion begins to brown, about 10 minutes.

Step 7

Add hoisin sauce, wine, broth, and pork. Stir until boiling to release browned bits in pan. Cover and simmer over low heat 10 minutes; stir often.

Step 8

Add eggplant and bell pepper to pan. Mix, cover, and simmer over low heat until pork is very tender when pierced, 30 to 40 minutes longer; stir occasionally.

Step 9

Add sesame oil and soy sauce to taste. Garnish portions with green onions.

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