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Oriental Pork and Eggplant

  • 6servings
  • 1082calories

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, C, P
MineralsZinc, Copper, Fluorine, Silicon, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 large peeled eggplant cut crosswise into 12 (1/2-inch) slices 1 Tbsp. 1 tsp. Vegetable oil divided

  3. 1 1/2 pounds pork tenderloin

  4. 1/4 c. Coarsely shredded carrot

  5. 1/4 c. Canned chopped water

  6. chestnuts

  7. 1/4 c. Diced red bell pepper

  8. 3 Tbsp. Rice wine vinegar

  9. 2 Tbsp. Minced gren onions

  10. 1 Tbsp. Soy sauce

  11. 1 tsp. Peeled grated gingerroot

  12. 1/2 tsp. Grated orange rind

  13. 1/8 tsp. Crushed red pepper flakes

  14. 1 clove garlic crushed

  15. 1 tsp. Sesame seeds toasted

  16. Fresh cilantro sprigs

Instructions Jump to Ingredients ↑

  1. Arrange eggplant in a single layer on a Pammed baking sheet. Brush sliceswith 1 Tbsp.

  2. Oil. Bake at 350 F for 30 minutes or until tender. Arrange on a largeplatter; cover and set aside.

  3. Trim fat from pork and cut pork into 2x1/8-inch strips. Heat remaining 1tsp. Oil in large nonstickskillet over medium-high heat. Add pork and saute 4 minutes. Add carrot andnext 9 ingredients toskillet and cook 1 minute stirring constantly. Spoon pork mixture overeggplant slices. Sprinkle withtoasted sesame seeds and garnish with fresh cilantro if desired.

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