Receta Asian Pork And Eggplant

• 1 x Peeled eggplant, (1-1/4-lb.) cut crosswise into 12 slices, (1/2-inch)
• 1 Tbsp. Vegetable oil
• 1 1/2 lb Pork tenderloin
• 1 tsp Vegetable oil
• 1/4 c. Coarsely shredded carrot
• 1/4 c. Minced canned water chestnuts
• 1/4 c. Diced red bell pepper
• 3 Tbsp. Rice wine vinegar
• 2 Tbsp. Chopped green onions
• 1 Tbsp. Low-sodium soy sauce
• 1 tsp Peeled grated gingerroot
• 1/2 tsp Grated orange rind
• 1/8 tsp Crushed red pepper
• 1 x Clove garlic, crushed
• 1 tsp Sesame seeds, toasted Fresh cilantro sprigs, (optional)

Direcciones