© Jonathan Lovekin
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4

In this one-skillet dish, F&Ws Kay Chun cleverly uses quick-cooking ground pork as a shortcut. Slideshow: More Stir-Fry Recipes

How to Make It

Step

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.

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