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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a wok, set over medium-high heat, heat the oil to 360º. | 2. Add half the eggplant to the oil and fry for about 5 minutes or until the eggplant is limp. | 3. Remove the eggplant with a slotted spoon and drain on a paper towel-lined sheet pan. Cook the remaining eggplant in the same manner. | 4. In a small bowl, combine the soy sauce, brown sugar, bean sauce, rice vinegar, rice wine, sesame oil, and cornstarch. Set aside. | 5. Pour off all but 2 tablespoons of the oil in the wok. Add the garlic, ginger and chiles and cook 1 minute. Add the pork and stir-fry for 2 minutes. Return the eggplant to the wok. Stir the sauce and add it to the pork. Boil until the sauce thickens, about 2 minutes. | 6. To serve, garnish with green onions. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
peanut oil vegetable	2	cups		-	-	-	-
eggplant	1		cut	-	-	-	-
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
brown sugar	1	tablespoon		34.2	8.8281	0.0108	0.0
spicy bean sauce	1	tablespoon		-	-	-	-
rice vinegar	1	tablespoon		-	-	-	-
rice wine	1	tablespoon		-	-	-	-
sesame oil	1	teaspoon		39.78	0.0	0.0	4.5
cornstarch	1	teaspoon		10.16	2.4339	0.0069	0.0013
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
ginger	1	tablespoon	chopped	4.8	1.0662	0.1092	0.045
chilies	4		dried chopped	388.6057	96.0	0.0	0.0
pork tenderloin	1	cup	sliced	-	-	-	-
green onion	3		sliced	57.51	12.2262	2.0661	1.0011

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.