Try this Zucchini and Eggplant with Pork recipe, or contribute your own.
Suggest a better descriptionPartially freeze the meat and slice it thinly. Mix the slices with paprika, a bit of salt, and a liberal amount of pepper. Mince the garlic clove. Thinly slice the zucchini and half the slices. Thinly slice the eggplant and half or quarter the slices. Slice the onion into rings. Heat the oil in a wok or large frying pan. Stirfry the pork and garlic. When the meat is cooked through, remove to a separate dish and keep warm. In the same pan, stirfry the onions for about 2 minutes. Add the zucchini and eggplant and stirfry over high heat for about 4 minutes, until lightly browned. Stir the meat and yogurt through the vegetables until warmed through. Serve over brown rice. Recipe By : Allerhande From: Dianar@delphi.Com Date: Mon, 20 Jun 1994 18:41:15 -0400 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (1158g) | ||
Recipe Makes: 1 | ||
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Calories: 995 | ||
Calories from Fat: 379 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.1g | 56 % | |
Saturated Fat 11g | 55 % | |
Monounsaturated Fat 20.5g | ||
Polyunsanturated Fat 7.5g | ||
Cholesterol 261mg | 80 % | |
Sodium 464.6mg | 16 % | |
Potassium 3238.1mg | 85 % | |
Total Carbohydrate 61.2g | 18 % | |
Dietary Fiber 15.5g | 62 % | |
Sugars, other 45.7g | ||
Protein 95.6g | 137 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 995
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