4 servings (serving size: 1 cup stir-fry mixture and 1/2 cup rice sticks)

How to Make It

Step 1

Cook rice sticks according to package directions; drain and keep warm.

Step 2

Trim fat from pork; cut into 1/2-inch pieces. Combine salt, cracked pepper, and ground red pepper. Sprinkle pork with pepper mixture.

Step 3

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add eggplant, and stir-fry 2 minutes. Remove from pan. Heat 1 teaspoon oil in pan. Add pork, and stir-fry 2 minutes. Add onion, and stir-fry 3 minutes. Add garlic and crushed red pepper, and stir-fry 1 minute. Add chicken broth, vinegar, sugar, ketchup, and soy sauce; bring to a boil, and cook 2 minutes. Return eggplant to pan, and cook until thoroughly heated. Sprinkle with sesame seeds and cilantro. Serve over rice sticks.

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Ratings & Reviews

EllenDeller's Review

August 10, 2014
This is a real jewel hiding back there in a 99 issue. Wow, what flavors! A few suggestions: use ALL the onion listed and mince it fine in the food processor. It melts into the sauce, acting as thickening agent, so no cornstarch needed. Add a TB of minced ginger in with the garlic. Add some bell peppers and lightly steamed green beans as the onion is getting soft. And mostly, as with any stir-fry, pre-cook your eggplant somewhat so it won't absorb oil, will cook quickly, and you can cut big meaty pieces. I've steamed it, microwaved it, and best of all, put it on my stove-top chili roaster. I would suggest that you make more noodles, too. 3 oz. is not enough for four people. DELICIOUS!!!

Jenniphers's Review

December 07, 2013
https://scontent-b-ord.xx.fbcdn.net/hphotos-prn1/p480x480/1501759_10201858140788179_137171905_n.jpg quick and easy. I had no rice wine vinegar so I used cider vinegar. Substituted coconut oil for vegetable oil.

twoloves's Review

October 26, 2012
This had an excellent taste. I made some changes: Used rice instead of rice sticks; used chicken instead of pork and omitted the sesame seeds. Really delicious.