Dinner Tonight: Pasta with Pork Loin, Chinese Eggplant, Baby Bok Choy, and Spicy Miso Sauce

Dinner Tonight: Pasta with Pork Loin, Chinese Eggplant, Baby Bok Choy, and Spicy Miso Sauce
Dinner Tonight: Pasta with Pork Loin, Chinese Eggplant, Baby Bok Choy, and Spicy Miso Sauce might be just the Chinese recipe you are searching for. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 2. One serving contains 760 calories, 34g of protein, and 34g of fat. A mixture of baby bok choys, chili paste, shiro miso, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. It works well as a main course. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

1
Whisk together all of the sauce ingredients in a medium-sized bowl. Set aside.
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2
Bring a large pot of salted water to a boil.
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3
Add the spaghetti and cook according to the directions on the packaging. When done, drain in a colander. You should have more than enough time to stir fry the rest of the ingredients for the dish while the pasta cooks.
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4
While the pasta cooks, pour the four tablespoons of oil into a large wok or large saute pan set over high heat. When smoking, add the eggplant and cook until caramelized, about 1 ½ minutes per side.
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5
Remove eggplant pieces with a slotted spoon and transfer to a bowl, leaving as much oil behind as possible.
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6
If there is no oil left, add the additional teaspoon of oil.
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7
Add the pork, and then reduce heat to medium. Cook pieces until no longer pink, about one minute.
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8
Remove these with a slotted spoon, and transfer to the same bowl as the eggplant.
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9
Again, if there is no oil left, add an additional teaspoon of oil. Reduce heat to low and add the garlic. Cook until lightly browned, about 30 seconds.
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10
Add the chopped bok choy, stir well, and cook until it just begins to wilt, about 30 seconds. Turn off the heat, return pork and eggplant, and pour in the miso sauce. Stir well.
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11
Add the drained pasta to the wok or pan. Stir well. Divide mixture between two plates.
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12
Serve with chili oil (optional).
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DifficultyMedium
Ready In30 m.
Servings2
Health Score33
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