Turn Rose loose with a lot of eggplant from our CSA and a recommendation that my Cooking Light cookbooks usually include lots of vegetables in main dishes ... and certainly get a really delicious result for dinner.
She made this a few weeks ago. I loved it so much that I ate leftovers for breakfast ... three days running.
The one change I might make would be to use either thicker pasta or serve it over rice. The rice sticks we had were of angel-hair pasta consistency and didn't mix gracefully with the mixture.
CHINESE PORK WITH EGGPLANT AND RICE STICKS
Cooking Light Annual Recipes 2000 (November, pg 278)
1/2 lb boneless pork loin roast
1/4 tsp salt
1/2 tsp cracked black pepper
1/4 tsp ground red pepper
Vegetable oil
4 cups eggplant, 1/2 inch cubes (8 oz)
2 cups onion, chopped
1 clove garlic, minced
1/4 tsp crushed red pepper
1/4 cup chicken broth
2 tbsp rice vinegar
1 tbsp brown sugar
1 tbsp ketchup
1 tsp soy sauce
2 tbsp sesame seeds
1 cup fresh cilantro, coarsely chopped
Trim fat from pork; cut into 1/2 inch pieces. Combine salt, pepper, and ground red pepper. Sprinkle pork with pepper mixture.
Heat oil in large non-stick skillet over medium-high heat. Add eggplant and stir-fry until tender. Remove from pan. Add pork, and stir-fry 2 minutes. Add onion; stir-fry until translucent. Add garlic and crushed red pepper, and stir-fry 1 minute. Add 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, angel hair pasta, or sticky rice.
Home recipes gathered from all over.
I'm refreshing and republishing the recipes which began being shared here way back in 2004.
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