Sliced Pork with Chinese Eggplant

Sliced Pork with Chinese Eggplant

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15 min.
40 min.
4 Servings

Red chiles and chili garlic sauce add a spicy touch to this pork and eggplant dish.


  • 3 cups hot water
  • 2 tablespoons unseasoned rice vinegar
  • 1 1/2 teaspoons salt
  • 3 Chinese eggplants, washed, cut into 4-inch lengths and quartered
  • 1 tablespoon MAGGI TASTE OF ASIA Chili Garlic Sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons granulated sugar
  • 1 teaspoon MAGGI Seasoning Sauce
  • 1 tablespoon vegetable oil
  • 6 oz. pork tenderloin, thinly sliced
  • 1/2 small white onion, finely chopped
  • 2 green onions, finely chopped
  • 1 tablespoon finely chopped fresh ginger
  • 1 tablespoon black bean sauce
  • 2 fresh red chiles, thinly sliced (optional)
  • Hot, cooked rice
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COMBINE water, vinegar and salt in large bowl. Add eggplant; soak for 10 minutes. Remove from water; set aside.

MIX garlic chili sauce, sesame oil, sugar and seasoning sauce in small bowl; set aside.

STEAM eggplant in steamer for 10 to 12 minutes or until tender.

HEAT vegetable oil in medium skillet over medium-high heat. Add pork; stir-fry for 3 to 5 minutes or until no longer pink. Add white onion, green onions, ginger, black bean sauce and chiles; stir-fry for 2 minutes. Remove from heat. Add chili garlic sauce mixture; mix well.

PLACE eggplant on platter. Top with pork mixture. Garnish with additional sliced chiles, if desired. Serve immediately with rice.

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Nutrition Facts

Serving Size: 1/4 of Recipe

Servings Per Recipe: 4

  • Amount Per Serving
  • Calories: 230
  • Calories from Fat: 70
  • Total Fat: 8g (12% of DV)
  • Saturated Fat: 1.5g (7% of DV)
  • Cholesterol: 30mg (9% of DV)
  • Sodium: 350mg (15% of DV)
  • Carbohydrates: 28g (9% of DV)
  • Dietary Fiber: 1g (3% of DV)
  • Sugars: 3g
  • Protein: 12g
  • Vitamin A: 2% of DV
  • Vitamin C: 8% of DV
  • Calcium: 2% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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