Braised eggplant, pork and mushrooms from EAT at The New York Times by Mark Bittman

  • soy sauce
  • cilantro
  • garlic
  • ground pork
  • red chillies
  • enoki mushrooms
  • Chinese rice wine
  • Chinese black vinegar
  • Asian eggplants

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute globe eggplants for Asian eggplants, balsamic vinegar for Chinese black vinegar, and dry sherry for Chinese rice wine.

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