Chinese Pork with Eggplant and Rice Sticks

Ingredients

• 0.5 pound pork loin boneless
• 1 clove bottled garlic minced
• 1 tablespoon brown sugar 
• 0.3 teaspoon pepper red crushed
• 4 cups eggplant cubed peeled () ( 8 ounces)
• 0.3 cup fat-skimmed beef broth fat-free
• 1 cup cilantro leaves fresh coarsely chopped
• 0.3 teaspoon ground pepper red
• 1 tablespoon catsup 
• 1 teaspoon soy sauce low-sodium
• 2 cups onion finely chopped
• 0.5 teaspoon pepper black
• 3 ounces angel hair pasta uncooked (rice-flour noodles)
• 2 tablespoons rice vinegar 
• 0.3 teaspoon salt 
• 2 tablespoons sesame seed 
• 2 teaspoons vegetable oil divided

Equipment

• frying pan

Directions

1. Cook rice sticks according to package directions; drain and keep warm.
2. Trim fat from pork; cut into 1/2-inch pieces.
3. Combine salt, cracked pepper, and ground red pepper.
4. Sprinkle pork with pepper mixture.
5. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
6. Add eggplant, and stir-fry 2 minutes.
7. Remove from pan.
8. Heat 1 teaspoon oil in pan.
9. Add pork, and stir-fry 2 minutes.
10. Add onion, and stir-fry 3 minutes.
11. Add garlic and crushed red pepper, and stir-fry 1 minute.
12. 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.
13. Sprinkle with sesame seeds and cilantro.
14. Serve over rice sticks.