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

Recipe by Sunset May 1998

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Recipe Summary

Yield:
Makes about 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut meat into 3/4-inch chunks.

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

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

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

  • 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.

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

  • 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.

  • 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.

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

Nutrition Facts

332 calories; calories from fat 38%; protein 26g; fat 14g; saturated fat 4g; carbohydrates 24g; fiber 4.6g; sodium 306mg; cholesterol 77mg.
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