Pork and Chinese Eggplant Stir-Fry
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Pork and Chinese Eggplant Stir-Fry

Pork and Chinese Eggplant Stir-Fry

over Brown Rice

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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes


serving amount

8 ounce

Ground Pork

¾ cup

Brown Rice

2 unit


1 unit

Yellow Squash

1 jar

Soy Sauce Jar

(Contains Soy, Wheat)

1 unit

Chinese Eggplant

1 unit


2 clove


1 unit

Chicken Stock Concentrate

Not included in your delivery

1 tablespoon

Olive Oil


Kosher Salt




Nutrition Values

/ per serving
Calories566 kcal
Energy (kJ)2368 kJ
Fat20 g
Saturated Fat4 g
Carbohydrate68 g
Sugar12 g
Dietary Fiber13 g
Protein32 g
Cholesterol0 mg
Sodium823 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pan



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.

Prep the veggies

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.

Cook the veggies

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.

Cook the pork

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.

Finish the stir-fry

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!