Chinese Pork with Eggplant and Rice Sticks |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 ounces uncooked rice sticks (rice-flour noodles) or 4 ounces angel hair or vermicelli |
1/2 pound boneless pork loin roast |
1/4 teaspoon salt |
1/2 teaspoon cracked black pepper |
1/4 teaspoon ground red pepper |
2 teaspoons vegetable oil, divided |
4 cups (1/2-inch) cubed peeled eggplant (about 8 ounces) |
2 cups finely chopped onion |
1 teaspoon bottled minced garlic (about 1 clove) |
1/4 teaspoon crushed red pepper |
1/4 cup fat-free, less-sodium chicken broth |
2 tablespoons rice vinegar |
1 tablespoon brown sugar |
1 tablespoon ketchup |
1 teaspoon low-sodium soy sauce |
2 tablespoons sesame seeds |
1 cup coarsely chopped fresh cilantro |
Directions:
1. Cook rice sticks according to package directions; drain and keep warm.
2. Trim fat from pork; cut into 1/2-inch pieces. Combine salt, cracked pepper, and ground red pepper. Sprinkle pork with pepper mixture.
3. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add eggplant, and stir-fry 2 minutes. Remove from pan. Heat 1 teaspoon oil in pan. Add pork, and stir-fry 2 minutes. Add onion, and stir-fry 3 minutes. Add garlic and crushed red pepper, and stir-fry 1 minute. Add chicken broth, vinegar, sugar, ketchup, and soy sauce; bring to a boil, and cook 2 minutes. Return eggplant to pan, and cook until thoroughly heated. Sprinkle with sesame seeds and cilantro. Serve over rice sticks.
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