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Hearty Minced Pork With Eggplant Stir Fry
Gretel Shaw
This minced pork with eggplant recipe is a healthy and delicious way to mix up your weeknight dinner routine. With just a few simple ingredients and easy-to-follow instructions, this dish will indeed become a family favorite.
5
from 1 vote
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Prep Time
7
minutes
mins
Cook Time
7
minutes
mins
Total Time
14
minutes
mins
Course
Appetizer
Cuisine
Asian
Servings
4
people
Calories
398
kcal
Ingredients
US Customary
Metric
1x
2x
3x
1
pound
ground pork (minced pork)
1
medium
eggplants
-
cut into small cubes
2
cloves
garlic
-
minced
1
teaspoon
fresh ginger
-
grated
1
tablespoon
soy sauce
1
tablespoon
oyster sauce
1
teaspoon
cornstarch
1
pinch
salt
1
pinch
ground black pepper
2
tablespoons
vegetable oil
2
sprigs
green onions (scallions or green shallots)
-
chopped (for garnish)
Instructions
In a medium-sized bowl, mix the minced pork with garlic, ginger, soy sauce, oyster sauce, cornstarch, salt, and pepper until well combined.
Heat the vegetable oil in a regular wok or large frying pan over medium-high heat.
Add the pork mixture to the pan and stir-fry for 5 to 7 minutes or until the pork is fully cooked.
Add the eggplant to the pan and continue to stir-fry for another 5 to 7 minutes or until the eggplant is tender and fully cooked.
Once everything is fully cooked, garnish the dish with chopped green onions.
Serve hot with rice or noodles.
Nutrition
Calories:
398
kcal
Carbohydrates:
9
g
Protein:
21
g
Fat:
31
g
Saturated Fat:
10
g
Polyunsaturated Fat:
6
g
Monounsaturated Fat:
12
g
Trans Fat:
0.04
g
Cholesterol:
82
mg
Sodium:
451
mg
Potassium:
625
mg
Fiber:
4
g
Sugar:
4
g
Vitamin A:
94
IU
Vitamin C:
5
mg
Calcium:
36
mg
Iron:
1
mg
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