Chinese eggplant is longer and thinner-skinned than its Italian cousin, making it perfect for stir-frying. Sautéed with yellow squash, pork, and an umami-packed sauce, this stir-fry hits all the marks. Brown rice is a healthy swap we prefer for its heartiness.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Soy Sauce Jar(ContainsSoy, Wheat)
Chicken Stock Concentrate
Cook the rice: Bring a medium pot of salted water to boil with the rice and stock concentrate. Cook for 25-30 minutes, or until tender. Drain, like pasta, then return to the pot. Cover to steam.
Wash and dry all produce. Cut the eggplant into ½-inch cubes. Thinly slice the yellow squash into rounds. Trim, then thinly slice the scallions on a diagonal, keeping the greens and whites separate. Thinly slice the garlic. Cut the lime into wedges.
Heat a large drizzle of oil in a large pan over medium heat. Add the eggplant and squash and cook, tossing for 7-8 minutes, or until tender and golden brown. Season with salt and pepper. Remove from the pan and set aside.
Heat a drizzle of oil in the same pan over medium heat. Add the scallion whites and garlic and cook, tossing for 1-2 minutes, until slightly softened. Add the pork to the pan and cook, breaking up the meat into pieces, for 3-4 minutes, until browned and cooked through. Season with salt and pepper.
Return the squash and eggplant to the pan. Add the soy sauce and cook, tossing until the vegetables have been warmed through.
Serve: Plate the pork and Chinese eggplant stir-fry on a bed of brown rice and squeeze over with a wedge of lime juice. Garnish with the scallion greens and enjoy!