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Receta Asian Pork And Eggplant
by Global Cookbook

Asian Pork And Eggplant
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Ingredientes

  • 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

  1. Arrange eggplant in a single layer on a baking sheet. Brush slices with 1 Tbsp. oil.
  2. Bake at 350 degrees for 30 min or possibly till tender. Arrange on a large platter; cover and set aside.
  3. Trim fat from pork, and cut pork into 2 x 1/8-inch strips. Heat remaining 1 tsp. oil in a large nonstick skillet over medium-high heat. Add in pork, and saute/fry 4 min.
  4. Add in carrot and next 9 ingredients to skillet, and cook 1 minute, stirring constantly. Spoon pork mix over eggplant slices, and sprinkle with sesame seeds.
  5. Yield: 6 servings (serving size: 2 slices eggplant and 2/3 c. meat mix).
  6. Serving Ideas : Garnish with fresh cilantro sprigs, if you like.
  7. 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,