Courgette And Aubergine With Pork
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | American | Main course, One-dish me, Pork*, Quick dishe | 4 | Servings |
INGREDIENTS
| 400 | g | Boneless pork loin, partly |
| frozen sliced into thin | ||
| strips | ||
| 1 | Clove garlic, minced | |
| 1 | Courgette, halved and thinly | |
| sliced about 200g | ||
| 1 | Aubergine, halved and thinly | |
| sliced | ||
| 1 | Onion, sliced in rings | |
| S&P, to taste | ||
| 1 | t | Paprika |
| 1 1/2 | T | Vegetable oil |
| 1/8 | Yogurt |
INSTRUCTIONS
For US-Americans: courgette=zucchini, augergine=eggplant. Mix the meat with salt, pepper, and paprika. Heat the oil in a wok or large frying pan. Add the meat and garlic; stir-fry till the meat is brown. Remove meat from the pan; set aside and keep warm. In the same pan, stir-fry the onion for about 2 minutes. Add the courgette and the aubergine and stir-fry over high flame about 4 minutes, until brown. Return the meat to the pan. Stir in the yogurt; heat till warmed through, without boiling. Serve over brown rice. Yield: 4 servings 205 cal per serving Recipe By : Tip (?) Posted to EAT-L Digest 11 November 96 Date: Tue, 12 Nov 1996 09:02:44 +0100 From: Kaye Sykes <Sykes.Kaye@UNIFACE.NL>
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Nutrition (calculated from recipe ingredients)
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Calories: 82
Calories From Fat: 52
Total Fat: 5.9g
Cholesterol: 1.9mg
Sodium: 24.4mg
Potassium: 136.5mg
Carbohydrates: 5.7g
Fiber: <1g
Sugar: 3.6g
Protein: 2.2g