Spicy Pork Stir-Fry With Coconut Scallion Rice Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 Japanese eggplant, cut in 1/2 and sliced diagonally into 1/2-inch sections

1/2 cup chicken stock

2 red jalapenos, thinly sliced

1 1/2 cups coconut milk

1/2 teaspoon salt

1 red bell pepper, thinly sliced

2 green jalapenos, thinly sliced

Coconut Scallion Rice, recipe follows, for serving

3 tablespoons peanut oil/palm kernel oil

1 teaspoon cornstarch

3 tablespoons plus 1 teaspoon black bean chili sauce

1/2 teaspoon pepper

2 cups jasmine rice

1 1/2 cups chicken stock

1 teaspoon sugar

2 cloves garlic, minced

1 medium red onion, thinly sliced

12 ounces lean pork loin, cut into thin strips

3 to 4 bunches scallions, sliced thinly on a bias

1 tablespoon plus 1 teaspoon soy sauce

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