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Pork and Eggplant Stir-Fry

Pork and Eggplant Stir-Fry

over Brown Rice

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Thin-skinned eggplant is 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.

Tags:Gluten-free
Allergens:SoyWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

8 ounce

Ground Pork

1 unit

Eggplant

1 unit

Yellow Squash

2 unit

Scallions

2 clove

Garlic

1 unit

Lime

¾ cup

Brown Rice

1 unit

Chicken Stock Concentrate

1 ounce

Soy Sauce

(ContainsSoy, Wheat)

Not included in your delivery

1 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2635.92 kJ
Calories630 kcal
Fat20 g
Saturated Fat4 g
Carbohydrate82 g
Sugar8 g
Dietary Fiber11 g
Protein35 g
Cholesterol70 mg
Sodium941 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.
Utensils
Utensilsarrow down iconarrow down icon
Pot
Strainer
Large Pan
Instructionsarrow up iconarrow up icon
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1

Cook the rice: Bring a medium pot of salted water to a 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.

2

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.

3

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 on a plate.

4

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.

5

Return the squash and eggplant to the pan. Add the soy sauce and cook, tossing, until the vegetables have been warmed through.

6

Serve: Plate the pork and 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!