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.
This is a real jewel hiding back there in a 99 issue. Wow, what flavors! A few suggestions: use ALL the onion listed and mince it fine in the food processor. It melts into the sauce, acting as thickening agent, so no cornstarch needed. Add a TB of minced ginger in with the garlic. Add some bell peppers and lightly steamed green beans as the onion is getting soft. And mostly, as with any stir-fry, pre-cook your eggplant somewhat so it won't absorb oil, will cook quickly, and you can cut big meaty pieces. I've steamed it, microwaved it, and best of all, put it on my stove-top chili roaster. I would suggest that you make more noodles, too. 3 oz. is not enough for four people. DELICIOUS!!!
quick and easy. I had no rice wine vinegar so I used cider vinegar. Substituted coconut oil for vegetable oil.