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Japanese Eggplant with Pork Tenderloin
Utensils: LARGE SKILLET Serves 6 Ingredients: 2 tsp corn starch mixed with 2 tbs cold water 1 cup chicken broth 1 lb Japanese eggplant (sliced 1 inch thick) 3 cloves garlic 2 tbs soy sauce 4 cups of 2% milk pinch of cayenne pepper 1 tsp salt 8 oz pork tenderloin sliced thin 1 […]