This had an excellent taste. I made some changes: Used rice instead of rice sticks; used chicken instead of pork and omitted the sesame seeds. Really delicious.
Chinese Pork with Eggplant and Rice Sticks
twoloves Posted: 10/26/12
EllenDeller Posted: 08/10/14
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!!!
Jenniphers Posted: 12/07/13
https://scontent-b-ord.xx.fbcdn.net/hphotos-prn1/p480x480/1501759_10201858140788179_137171905_n.jpg quick and easy. I had no rice wine vinegar so I used cider vinegar. Substituted coconut oil for vegetable oil.