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Asian Pork And Eggplant
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- #74567
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 peeled eggplant, cut crosswise into 12 slices, 1/2-inch (1-1/4-pound)
1 tablespoon vegetable oil
1 1/2 pound pork tenderloin
1 teaspoon vegetable oil
1/4 cup coarsely shredded carrot
1/4 cup chopped canned water chestnuts
1/4 cup diced red bell pepper
3 tablespoons rice wine vinegar
2 tablespoons minced green onions
1 tablespoon low-sodium soy sauce
1 teaspoon peeled grated ginger root
1/2 teaspoon grated orange rind
1/8 teaspoon crushed red pepper
1 clove garlic, crushed
1 teaspoon sesame seeds, toasted
fresh cilantro sprigs, (optional)
directions
Arrange eggplant in a single layer on a baking sheet. Brush slices with 1 tablespoon oil.
Bake at 350 degrees F for 30 minutes or until tender. Arrange on a large platter, cover and set aside.
Trim fat from pork, and cut pork into 2 x 1/8-inch strips. Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add pork, and saute 4 minutes.
Add carrot and next 9 ingredients to skillet, and cook 1 minute, stirring constantly. Spoon pork mixture over eggplant slices, and sprinkle with sesame seeds.
added by
cookiesamfoodie
nutrition data
197 calories, 7 grams fat, 7 grams carbohydrates, 25 grams protein per serving. This recipe is low in carbs.
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