Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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