Spicy Eggplant and Pork Stir Fry

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Spicy Eggplant and Pork Stir Fry calories by ingredient
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Introduction

Thai inspired pork, basil and eggplant stir fry. Of course, you can sub chicken or tofu for the pork. Use chiles to taste. Thai inspired pork, basil and eggplant stir fry. Of course, you can sub chicken or tofu for the pork. Use chiles to taste.
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

Directions

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.

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