Tuesday, November 29, 2011

Chinese Pork with Eggplant and Rice Sticks

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.

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.

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