Asian Pork And Eggplant Recipe

• 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)

1. Arrange eggplant in a single layer on a baking sheet.
2. Brush slices with 1 Tbsp.
3. oil.
4. Bake at 350 degrees for 30 min or possibly till tender.
5. Arrange on a large platter; cover and set aside.
6. Trim fat from pork, and cut pork into 2 x 1/8-inch strips.
7. Heat remaining 1 tsp.
8. oil in a large nonstick skillet over medium-high heat.
9. Add in pork, and saute/fry 4 min.
10. Add in carrot and next 9 ingredients to skillet, and cook 1 minute, stirring constantly.
11. Spoon pork mix over eggplant slices, and sprinkle with sesame seeds.
12. Yield: 6 servings (serving size: 2 slices eggplant and 2/3 c. meat mix).
13. Serving Ideas : Garnish with fresh cilantro sprigs, if you like.
14. NOTES : Eggplant is bland by itself, but it's a great carrier of the flavors in this recipe.
15. My husband is Chinese, and we enjoy it both as a main dish and as part of a multi-course Oriental meal.
16. Roxanne Chan,

eggplant, vegetable oil, tenderloin, vegetable oil, carrot, water chestnuts, red bell pepper, rice wine vinegar, green onions, soy sauce, gingerroot, orange rind, red pepper, clove garlic, sesame seeds

Taken from cookeatshare.com/recipes/asian-pork-and-eggplant-70475 (may not work)