Chinese Pork with Eggplant
Preparation: 10 min. Cooking: 30 min.
Total: 40 min.
- 1 cup chicken stock
- 1 cup water
- 1 cup long-grain white rice
- 3/4 lb eggplant, peeled, cut crosswise into .5 in. slices
- 1 Tbsp olive oil
- 1-1/2 lbs pork tenderloin chop, trimmed and cut into .125 in. strips
- 1/4 cup carrots, grated
- 1/4 cup canned water chestnuts, drained and chopped
- 1/4 red bell pepper, seeded and diced
- 2 Tbsp rice vinegar
- 2 Tbsp scallions, minced
- 2 tsp soy sauce
- 1 tsp 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, chopped (optional)
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 Tbsp oil. Bake 30 minutes, or until eggplant is tender. Transfer to a platter. Cut eggplant into 2 in. 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.