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

Kay Chun
July 2014

Gallery

© Jonathan Lovekin

Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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