Pork and Eggplant Stir-Fry

In this one-skillet dish, F&Ws Kay Chun cleverly uses quick-cooking ground pork as a shortcut.

  • Total Time:
  • Servings: 4

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  • 1/4 cup canola oil
  • 2 baby eggplants (3/4 pound), preferably white, cut into 3/4-inch dice
  • 1/4 pound baby pattypan squash, thinly sliced
  • Kosher salt
  • Freshly ground pepper
  • 3/4 pound ground pork
  • 5 garlic cloves, thinly sliced
  • 3 scallions, thinly sliced
  • Lime wedges, for serving

How to make this recipe

  1. In a large nonstick skillet, heat the oil. Add the eggplants and squash and season with salt and pepper. Cook over moderate heat, stirring, until the vegetables are tender, about 10 minutes. Add the pork and garlic and cook, breaking up the meat with a spoon, until the pork is browned and cooked through, 3 minutes. Stir in the scallions and serve with lime wedges.

Contributed By Photo © Jonathan Lovekin Published July 2014

471823 recipes/pork-and-eggplant-stir-fry 2014-06-08T08:22:26+00:00 Kay Chun stir-frying|asian|4|fast|healthy|staff-favorite|weeknight-dinner july-2014 recipes,pork-and-eggplant-stir-fry 471823