• 1 cup chicken stock
• 1 cup water
• 1 cup long grain white rice
• 3/4 lb. eggplant, peeled, cut crosswise into 1/2 inch slices
• 1 Tbs. olive oil
• 1-1/2 lbs. pork tenderloins, trimmed and cut into 1/8 inch strips
• 1/4 cup carrots, shredded
• 1/4 cup canned water chestnuts, drained and chopped
• 1/4 red bell pepper, seeded and diced
• 2 Tbs. rice wine vinegar
• 2 Tbs. scallions, minced
• 2 tsp. soy sauce
• 1 tsp. fresh ginger, peeled and grated
• 1/2 tsp. orange rind, grated
• 1/8 tsp. chili pepper flakes, crushed
• 1 clove garlic, crushed
• 1 tsp. sesame seeds
• 1/4 cup cilantro (optional), chopped

Bring chicken stock and water to a boil in a heavy saucepan over high heat. Stir in rice and return to a boil. Reduce heat to low, cover pan tightly and simmer 20-25 minutes or until rice is tender and liquid is absorbed. Stand off heat 5 minutes before fluffing with a fork. Set aside and keep warm. While rice is cooking, preheat oven to 350°F. Place eggplant slices in a single layer on a baking sheet. Brush with 1 Tbs. oil. Bake 30 minutes, or until eggplant is tender. Transfer to a platter. Cut eggplant into 2 inch pieces. Cover and set aside.

Heat remaining oil in a wok or heavy nonstick skillet over medium high heat. Sauté pork 4 minutes, stirring frequently. Add remaining ingredients, except sesame seeds and cilantro. Cook 1-2 minutes, stirring constantly, until heated throughout. Stir in eggplant and toss. Serve over rice, sprinkled with sesame seeds and chopped cilantro.

Per serving: calories 472, fat 11.3g, 22% calories from fat, cholesterol 108mg, protein 44.3g, carbohydrates 45.9g, fiber 3.5g, sugar 4.7g, sodium 434mg, diet points 10.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.5, Fruit: 0.0, Bread: 2.2, Lean meat: 0.2, Fat: 1.4, Sugar: 0.0, Very lean meat protein: 5.5

  view detailed nutritional information

The recommended wines are: Sauvignon Blanc, Zinfandel, or Chablis.