Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2
Recipe by Cooking Light November 1999

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Cook rice sticks according to package directions; drain and keep warm.

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  • 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.

Nutrition Facts

294 calories; calories from fat 29%; fat 9.5g; saturated fat 2.2g; mono fat 3.6g; poly fat 2.7g; protein 17.1g; carbohydrates 37.1g; fiber 5.3g; cholesterol 35mg; iron 3mg; sodium 317mg; calcium 101mg.
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