Pork and Chinese Eggplant Stir-Fry
with Garlic Soy Sauce and Brown Rice- Soya
- Sulfites
- Blé
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.
Ingrédients
1.5 tasse(s)
Riz brun
2 pièce(s)
Concentré de bouillon de poulet
2 pièce(s)
Courgette jaune
4 pièce(s)
Oignons verts
2 pièce(s)
Lime
4 gousse(s)
Ail
454 g
Porc haché
¼ tasse(s)
Sauce soja
(Contient: Soya, Sulfites, Blé)
Pas inclus dans votre livraison
pièce(s)
Sel*
pièce(s)
Huile*
pièce(s)
Poivre*
Instructions
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.
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.
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.
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.
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.
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!
