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Pork and Chinese Eggplant Stir-Fry

Pork and Chinese Eggplant Stir-Fry

with Garlic Soy Sauce and Brown Rice

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Chinese eggplant, longer and thinner-skinned than its Italian cousin, 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.

Allergens:Soy/SojaWheat/BléSulphites/Sulfite

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

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1.5 cup

Brown Rice

2 unit

Chicken Broth Concentrate

2 unit

Yellow Zucchini

4 unit

Green Onions

2 unit

Lime

4 clove

Garlic

454 g

Ground Pork

¼ cup

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

Not included in your delivery

unit

Salt*

unit

Oil*

unit

Pepper*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories0 kcal
Fat0 g
Saturated Fat0 g
Carbohydrate0 g
Sugar0 g
Dietary Fiber0 g
Protein0 g
Cholesterol0 mg
Sodium0 mg
Instructionsarrow up iconarrow up icon
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1

Cook the rice: Bring a large pot of salted water to a boil with the rice and broth concentrate. Cook at a rolling boil for 25-30 minutes, or until tender. Drain, return to the pot, and cover to steam.

2

Prep: Wash and dry all produce. Cut the eggplant into ½-inch cubes. Thinly slice the green onions, keeping the greens and whites separate. Thinly slice the garlic. Cut the lime into wedges.

3

Cook the vegetables: 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. Transfer to a plate.

4

Cook the pork: Heat a drizzle of oil in the same pan over medium heat. Add the green onion whites and garlic and cook, tossing, for 1-2 minutes until slightly softened. Add the pork to the pan and cook for 3-4 minutes, breaking the meat up into pieces until browned and cooked through.

5

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

6

Finish and serve: Fluff the rice with a fork and serve. Plate the stir-fry on top of the rice and squeeze a wedge of lime over the dish (if desired). Garnish with the green onions. Enjoy!