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Chinese Pork with Eggplant and Rice Sticks

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

Ingredients

  • 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

Nutrition 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

How to Make It

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

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

  3. 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.