Chinese Pork with Eggplant and Rice Sticks



4 servings (serving size: 1 cup stir-fry mixture and 1/2 cup rice sticks)

Recipe from

Cooking Light

Nutritional Information

Calories 294
Caloriesfromfat 29 %
Fat 9.5 g
Satfat 2.2 g
Monofat 3.6 g
Polyfat 2.7 g
Protein 17.1 g
Carbohydrate 37.1 g
Fiber 5.3 g
Cholesterol 35 mg
Iron 3 mg
Sodium 317 mg
Calcium 101 mg


3 ounces uncooked rice sticks (rice-flour noodles) or 4 ounces angel hair or vermicelli
1/2 pound boneless pork loin roast
1/4 teaspoon salt
1/2 teaspoon cracked black pepper
1/4 teaspoon ground red pepper
2 teaspoons vegetable oil, divided
4 cups (1/2-inch) cubed peeled eggplant (about 8 ounces)
2 cups finely chopped onion
1 teaspoon bottled minced garlic (about 1 clove)
1/4 teaspoon crushed red pepper
1/4 cup fat-free, less-sodium chicken broth
2 tablespoons rice vinegar
1 tablespoon brown sugar
1 tablespoon ketchup
1 teaspoon low-sodium soy sauce
2 tablespoons sesame seeds
1 cup coarsely chopped fresh cilantro


Cook rice sticks according to package directions; drain and keep warm.

Trim fat from pork; cut into 1/2-inch pieces. Combine salt, cracked pepper, and ground red pepper. Sprinkle pork with pepper mixture.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add eggplant, and stir-fry 2 minutes. Remove from pan. Heat 1 teaspoon oil in pan. Add pork, and stir-fry 2 minutes. Add onion, and stir-fry 3 minutes. Add garlic and crushed red pepper, and stir-fry 1 minute. Add chicken 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.

November 1999
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