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Pork with Eggplant




Source of Recipe


Internet


List of Ingredients




1 cup chicken stock
1 cup water
1 cup long grain white rice
3/4 lb. eggplant, peeled, cut crosswise into 1/2 inch slices
1 Tbs. olive oil
1-1/2 lbs. pork tenderloins, trimmed and cut into 1/8 inch strips
1/4 cup carrots, shredded
1/4 cup canned water chestnuts, drained and chopped
1/4 red bell pepper, seeded and diced
2 Tbs. rice wine vinegar
2 Tbs. scallions, minced
2 tsp. soy sauce
1 tsp. fresh ginger, peeled and grated
1/2 tsp. orange rind, grated
1/8 tsp. chili pepper flakes, crushed
1 clove garlic, crushed
1 tsp. sesame seeds
1/4 cup cilantro (optional), chopped


Recipe



Bring chicken stock and water to a boil in a heavy saucepan over high heat. Stir in rice and return to a boil. Reduce heat to low, cover pan tightly and simmer 20-25 minutes or until rice is tender and liquid is absorbed. Stand off heat 5 minutes before fluffing with a fork. Set aside and keep warm. While rice is cooking, preheat oven to 350°F. Place eggplant slices in a single layer on a baking sheet. Brush with 1 Tbs. oil. Bake 30 minutes, or until eggplant is tender. Transfer to a platter. Cut eggplant into 2 inch pieces. Cover and set aside.

Heat remaining oil in a wok or heavy nonstick skillet over medium high heat. Sauté pork 4 minutes, stirring frequently. Add remaining ingredients, except sesame seeds and cilantro. Cook 1-2 minutes, stirring constantly, until heated throughout. Stir in eggplant and toss. Serve over rice, sprinkled with sesame seeds and chopped cilantro.