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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