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Chinese Pork with Eggplant and Rice Sticks

Chinese Pork with Eggplant and Rice Sticks

Cooking Light NOVEMBER 1999

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


  • 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.

Nutritional Information

Amount per serving
  • Calories: 294
  • Calories from fat: 29%
  • Fat: 9.5g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 2.7g
  • Protein: 17.1g
  • Carbohydrate: 37.1g
  • Fiber: 5.3g
  • Cholesterol: 35mg
  • Iron: 3mg
  • Sodium: 317mg
  • Calcium: 101mg