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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 T Vegetable oil
1 1/2 lb Pork tenderloin
1 t Vegetable oil
1/4 c Coarsely shredded carrot
1/4 c Chopped canned water
chestnuts
1/4 c Diced red bell pepper
3 T Rice wine vinegar
2 T Minced green onions
1 T Low-sodium soy sauce
1 t Peeled grated gingerroot
1/2 t Grated orange rind
1/8 t Crushed red pepper
1 Clove garlic, crushed
1 t 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.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 284
Calories From Fat: 109
Total Fat: 12.7g
Cholesterol: 106.6mg
Sodium: 168.1mg
Potassium: 776.8mg
Carbohydrates: 9g
Fiber: 3g
Sugar: 2.3g
Protein: 35g


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