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Spicy Pork Stir-Fry with Coconut Scallion Rice (Emeril Lagasse) Recipe

Spicy Pork Stir-Fry with Coconut Scallion Rice (Emeril Lagasse) Recipe

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Spicy Pork Stir-Fry with Coconut Scallion Rice (Emeril Lagasse)

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Ingredients:

Serving

1 tsp cornstarch
1 tbsp plus 1 tsp soy sauce
12 oz lean pork loin , cut into thin strips
3 tbsp plus 1 tsp black bean chili sauce
1/2 cup chicken stock
1 tsp sugar
3 tbsp peanut oil/palm kernel oil
2 japanese eggplant, cut in 1/2 and sliced diagonally into 1/2-inch sections
1 medium red onion, thinly sliced
1 red bell pepper, thinly sliced
2 cloves garlic, minced
2 red jalapenos, thinly sliced
2 green jalapenos, thinly sliced
coconut scallion rice, recipe follows, for serving
2 cups jasmine rice
1 1/2 cups coconut milk
1 1/2 cups chicken stock
1/2 tsp salt
1/2 tsp pepper
3 to 4 bunches scallions , sliced thinly on a bias

Directions:

Stir together the cornstarch and soy sauce and pour over the pork strips. Stir to combine and set aside.
Stir together the black bean chili sauce, chicken stock and sugar. Set aside until ready to use.
Preheat the wok over medium-high to high heat and add 2 tablespoons of the oil. Swirl quickly to coat the sides of the pan with the oil. Add the eggplant and cook until tender, stirring frequently, 3 to 4 minutes. Remove with a slotted spoon and set aside on a plate lined with paper towels. Add the remaining tablespoon of oil and swirl again to coat all sides. Cook the onions, stirring, until slightly tender, 1 to 2 minutes. Add the bell peppers and cook until tender, 1 to 2 minutes. Add the garlic and cook for 5 to 10 seconds. Add the red and green jalapenos and cook for 30 seconds. Return the eggplant to the wok and add the pork. Cook, stirring, until pork is no longer pink, 2 to 3 minutes. Add the black bean mixture and bring to a boil. Cook, stirring, until everything is well coated with the sauce and heated through. Serve hot with the Coconut Scallion Rice.
Coconut Scallion Rice:
In a medium saucepan combine the jasmine rice with the coconut milk, chicken stock, salt and pepper. Bring to a boil, reduce heat to a simmer, cover, and cook for 20 minutes. Remove from the heat and let sit, undisturbed for 5 minutes. Add the scallions and fluff the rice with a fork. Serve immediately.
Yield: 6 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	895.75 Kcal (3750 kJ)
Calories from fat	251.34 Kcal
		% Daily Value*
Total Fat	27.93g	43%
Cholesterol	53.78mg	18%
Sodium	1354.31mg	56%
Potassium	1375.9mg	29%
Total Carbs	130.74g	44%
Sugars	17.98g	72%
Dietary Fiber	10.5g	42%
Protein	31.54g	63%
Vitamin C	58.9mg	98%
Vitamin A	0.7mg	25%
Iron	15.5mg	86%
Calcium	75.7mg	8%

Amount Per 100 g
Calories	119.19 Kcal (499 kJ)
Calories from fat	33.44 Kcal
		% Daily Value*
Total Fat	3.72g	43%
Cholesterol	7.16mg	18%
Sodium	180.21mg	56%
Potassium	183.08mg	29%
Total Carbs	17.4g	44%
Sugars	2.39g	72%
Dietary Fiber	1.4g	42%
Protein	4.2g	63%
Vitamin C	7.8mg	98%
Vitamin A	0.1mg	25%
Iron	2.1mg	86%
Calcium	10.1mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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