Photo: Sam Loyd
Spicy Pork and Eggplant Stir-Fry
9 ingredients
Serves 4.
openrecipes
Indian summer signals the finale of deeply purple eggplants at the market. Toss cubes with tender pieces of pork in a fiery chili sauce. The eggplant flesh emerges from the wok seared on the outside but silken at heart.
Estimated Nutrition (whole recipe, rough)
737
Calories
37g
Protein
56g
Fat
26g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Peanut | 1 oz (28g) | 161 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sriracha | 1 tsp (5g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pork tenderloin, about 1 lb., silverskin removed
- Salt and freshly ground pepper, to taste
- 1 eggplant, about 1 lb.
- 2 Tbs. chili-garlic sauce, such as Sriracha
- 1 1/2 tsp. toasted sesame oil
- 1 1/2 tsp. rice vinegar
- 3 Tbs. peanut or canola oil
- 1 Tbs. peeled and grated fresh ginger
- 6 green onions, white and light green portions, 4 halved lengthwise and cut into 3/4-inch pieces, 2 finely chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes