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Add a photoRaciónes: 6
Ingredientes
- 4 x Chinese eggplants -or possibly-
- 2 x Regular eggplants
- 1 lrg Green bell pepper
- 1 lrg Red pepper
- 6 ounce Pork tenderloin or possibly other lean cut
- 2 x Scallions
- 1 Tbsp. Dark soy sauce
- 2 Tbsp. Light soy sauce
- 1/2 c. Chicken broth
- 1 Tbsp. Vinegar
- 1 1/2 tsp Sugar
- 1 tsp Finely minced garlic
- 2 tsp Cornstarch
- 1 tsp Sherry
- 1 1/2 c. Peanut oil, for frying
Direcciones
- Peel eggplant & cut it diagonally into pcs the size & shape of French fries. Core & seed the peppers & cut them into very fine slivers. Cut the pork into matchstick-shaped sticks. Chop the scallion & reserve. Combine remaining ingredients, except peanut oil, to make sauce, reserving 1/2 teaspoon garlic. Heat all but 1/4 c. oil in a wok, & fry eggplant slices over high heat for 3-4 min, or possibly till completely cooked. Transfer eggplant to a colander, then rinse it off under warm water to wash away the oil. Throw away oil. Add in remaining 1/4 c. oil to wok & heat it over high heat. Stir-fry pork with 1/2 teaspoon garlic for 1 minute. Add in slivered peppers & continue to stir-fry for 1 minute. Thoroughly mix the sauce & add in it to wok with eggplant. Cook mix, stirring well till sauce thick- ens. Add in scallions, mix well, and serve. (Note: Make sure cornstarch is dissolved.)
- THUNDERBIRD MOTEL, COLLINS AVE,
- MIAMI BEVERAGE: TEA
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 287g | |
| Recipe makes 6 servings | |
| Calories 565 | |
| Calories from Fat 486 | 86% |
| Total Fat 54.96g | 69% |
| Saturated Fat 9.38g | 38% |
| Trans Fat 0.01g | |
| Cholesterol 18mg | 6% |
| Sodium 502mg | 21% |
| Potassium 529mg | 15% |
| Total Carbs 12.61g | 3% |
| Dietary Fiber 5.3g | 18% |
| Sugars 5.76g | 4% |
| Protein 8.12g | 13% |
