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Sichuan Braised Pork with Eggplant

yield: 4 total time: 85 minutes
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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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