Serves 4
30 min
Pork and Eggplant Stir-Fry
Recipe GLPRc742641be4e75f
A quick and vibrant stir-fry featuring tender ground pork sautéed with diced eggplant and summer squash. Aromatic garlic and scallions bring depth and freshness to this light, protein-packed dish that comes together in under 30 minutes. Finished with bright lime for a clean, balanced finish.
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Ingredients
¼ cup Canola oil
¾ pound Baby eggplants, white preferred, cut into 3/4-inch dice
¼ pound Baby pattypan squash, thinly sliced
Kosher salt
Freshly ground black pepper
¾ pound Ground pork
5 cloves Garlic cloves, thinly sliced
3 whole Scallions, thinly sliced
1 whole Lime wedges, for serving
Directions
Prepare all ingredients before cooking. Cut the eggplants into 3/4-inch cubes, slice the pattypan squash thinly, slice the garlic cloves, and slice the scallions. Have lime wedges ready for serving.
Heat the canola oil in a large wok or skillet over medium-high heat until shimmering and hot, about 2 minutes.
Add the diced eggplant and sliced pattypan squash to the hot oil. Season generously with kosher salt and freshly ground black pepper. Stir-fry for 5–6 minutes, stirring frequently, until the vegetables begin to soften and develop light golden color. Transfer to a plate.
Return the pan to medium-high heat. Add the ground pork and cook, breaking it apart with a spoon or spatula, for 4–5 minutes until cooked through and no longer pink. The internal temperature should reach 160°F.
Reduce heat to medium. Add the sliced garlic to the pork and stir constantly for about 1 minute until fragrant, being careful not to scorch.
Return the cooked eggplant and squash to the pan. Toss everything together over medium heat for 1–2 minutes until warmed through and well combined. Taste and adjust seasoning with additional salt and pepper as needed.
Remove from heat. Stir in the sliced scallions. Serve immediately with lime wedges on the side for squeezing over each portion.
