Spicy Eggplant and Pork Stir Fry
- Number of Servings: 4
Ingredients
- Pork Tenderloin, 20 oz, cut into bite sized strips- 1 Eggplant, fresh, peeled and cut into 1" dice- 1 large red bell pepper, sliced- Minced fresh Garlic, 1 tsp- Olive Oil, 1 tbsp - Sesame Oil, 1 tsp- Brown Sugar, 1 tsp packed-Oyster Sauce, 2 tbsp - Chicken Broth, .5 cup - Corn Starch, 1 tb- FRESH Basil, 3 tbsp - Mushrooms, fresh, 1 cup, pieces or slices - 2 minced thai bird chiles (or jalapeno) or to taste
PREPARATION
In a bowl, mix chicken broth, oyster sauce, sugar, and sesame oil; set aside. Heat tbsp olive oil in a large pan or nonstick wok over medium-high heat. Saute pork about 5 minutes, browning on all sides. Remove from pan. Reduce heat to low and add remaining tbsp olive oil, garlic, and chiles; saute until soft, about 4 minutes. Add mushrooms, bell pepper and eggplant. Raise heat to medium. Stir-fry 10 minute. Add oyster sauce mixture; stir well. Add fresh basil and pork to pan and mix.
Serving Size: 4 generous servings
Number of Servings: 4
Recipe submitted by SparkPeople user RGPJ00.
In a bowl, mix chicken broth, oyster sauce, sugar, and sesame oil; set aside. Heat tbsp olive oil in a large pan or nonstick wok over medium-high heat. Saute pork about 5 minutes, browning on all sides. Remove from pan. Reduce heat to low and add remaining tbsp olive oil, garlic, and chiles; saute until soft, about 4 minutes. Add mushrooms, bell pepper and eggplant. Raise heat to medium. Stir-fry 10 minute. Add oyster sauce mixture; stir well. Add fresh basil and pork to pan and mix.
Serving Size: 4 generous servings
Number of Servings: 4
Recipe submitted by SparkPeople user RGPJ00.
Nutritional Info Amount Per Serving
- Calories: 386.0
- Total Fat: 16.6 g
- Cholesterol: 112.6 mg
- Sodium: 258.5 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 4.0 g
- Protein: 44.0 g
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