| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Vegetables, Grains |
Chinese |
Meats |
6 |
Servings |
INGREDIENTS
| 1 |
|
Peeled eggplant, (1-1/4-pound) cut crosswise into 12 slices, (1/2-inch) |
| 1 |
tb |
Vegetable oil |
| 1 1/2 |
lb |
Pork tenderloin |
| 1 |
ts |
Vegetable oil |
| 1/4 |
c |
Coarsely shredded carrot |
| 1/4 |
c |
Chopped canned water chestnuts |
| 1/4 |
c |
Diced red bell pepper |
| 3 |
tb |
Rice wine vinegar |
| 2 |
tb |
Minced green onions |
| 1 |
tb |
Low-sodium soy sauce |
| 1 |
ts |
Peeled grated gingerroot |
| 1/2 |
ts |
Grated orange rind |
| 1/8 |
ts |
Crushed red pepper |
| 1 |
|
Clove garlic, crushed |
| 1 |
ts |
Sesame seeds, toasted |
|
|
Fresh cilantro sprigs, (optional) |
INSTRUCTIONS
Arrange eggplant in a single layer on a baking sheet. Brush slices with 1
tablespoon oil.
Bake at 350 degrees for 30 minutes or until tender. Arrange on a large
platter; cover and set aside.
Trim fat from pork, and cut pork into 2 x 1/8-inch strips. Heat remaining 1
teaspoon oil in a large nonstick skillet over medium-high heat. Add pork,
and saute 4 minutes.
Add carrot and next 9 ingredients to skillet, and cook 1 minute, stirring
constantly. Spoon pork mixture over eggplant slices, and sprinkle with
sesame seeds. Yield: 6 servings (serving size: 2 slices eggplant and 2/3
cup meat mixture).
Per serving: 195 Calories; 7g Fat (34% calories from fat); 25g Protein; 7g
Carbohydrate; 74mg Cholesterol; 144mg Sodium
Serving Ideas : Garnish with fresh cilantro sprigs, if desired.
NOTES : Eggplant is bland by itself, but it's a great carrier of the
flavors in this recipe. My husband is Chinese, and we enjoy it both as a
main dish and as part of a multi-course Oriental meal. Roxanne Chan,
Albany, Colorado.
Recipe by: Cooking Light, Jul/Aug 1994, page 98
Posted to MC-Recipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.
A Message from our Provider:
“With Jesus, you can do it”