Chinese Pork with Eggplant and 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

Preparation

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.