Oriental Pork and Eggplant
| Yield: | 6 Servings |
| Categories: | Meats |
| 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) |
Advertisement