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
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