Stir Fried Pork With Eggplant And Zucchini Recipe
Ingredients
| Safflower oil | 1 Tablespoon | |
| Garlic | 1 1/2 Tablespoon, minced | |
| Ground pork | 1 pound | |
| Sodium chicken broth | 1/2 Cup (16 tbs) | |
| Sauce | 2 Tablespoon | |
| Eggplants | 2 Small, quartered | |
| Zucchini | 1 Cup (16 tbs), sliced | |
| Mushrooms | 1 Can (10oz), drained | |
| Instant rice, prepared according to package directions | ||
Directions
1. In a 12-inch nonstick skillet over medium-high heat, heat oil. Add garlic and stir 1 minute. Add pork and cook 2 minutes, using a wooden spoon to break up meat. Add broth and stir-fry sauce and bring to boiling. Boil 3 minutes.
2. Add eggplant and cook, stirring, 3 minutes. Add zucchini and mushrooms and cook until eggplant is broken down and sauce is thickened, about 3 minutes longer. Divide rice among serving plates and spoon pork mixture over. Serve immediately.
2. Add eggplant and cook, stirring, 3 minutes. Add zucchini and mushrooms and cook until eggplant is broken down and sauce is thickened, about 3 minutes longer. Divide rice among serving plates and spoon pork mixture over. Serve immediately.
Chef
