Sichuan Braised Pork with Eggplant

Ingredients

• 4 tablespoons corn oil
• 1 1/2 pounds boneless pork shoulder cut into large cubes
• 2 cups water
• 1/3 cup soy sauce
• 1/4 cup rice wine or dry sherry
• 2 tablespoons firmly packed brown sugar
• 1 teaspoon chinese five-spice powder
• 1/2 teaspoon cornstarch
• 1/2 pound asian eggplant cut into cubes
• 4 slices fresh ginger
• 2 green onions thinly sliced
• 4 garlic cloves minced
• steamed rice for serving

Nutrition

• Calories : 430 calories
• Carbohydrate : 15 grams
• Cholesterol : 100 milligrams
• Fat : 19 grams
• Fiber : 3 grams
• Protein : 41 grams
• SaturatedFat : 3 grams
• Sodium : 1300 milligrams
• Sugar : 8 grams