Pork, Eggplant, and Squash Stir-Fry

🥘 Ingredients

• brown rice
  1 c
• eggplant
  2 unit
• garlic
  2 clove
• ginger
  1 tbsp
• ground pork
  1 lb
• lime
  1 unit
• scallions
  2 unit
• sesame oil
  1 tsp
• soy sauce
  2 tbsp
• squash
  2 unit
• vegetable oil
  4 tbsp

🍳 Cookware

• large pan

1. 

   1

   Bring a medium pot of salted water to a boil. Add brown rice and cook until tender ⏱️ 35 minutes . Drain, then return to pot and keep covered.

   brown rice: 1 c
2. 

   2

   Wash and dry all produce. Cut eggplant into ½-inch cubes. Slice squash crosswise into thin rounds. Trim, then thinly slice scallions , keeping greens and whites separate. Thinly slice garlic . Peel ginger and mince. Cut lime into wedges.

   eggplant: 1 unit, squash: 1 unit, scallions: 2 unit, garlic: 2 clove, ginger: 1 tbsp, lime: 1 unit
3. 

   3

   Heat a drizzle of vegetable oil in a large pan over medium heat. Add eggplant and squash . Cook, tossing occasionally, until tender and lightly browned ⏱️ 7 minutes . Season with salt and pepper. Remove from pan and set aside.

   vegetable oil: 2 tbsp, eggplant: 1 unit, squash: 1 unit
4. 4

   Heat another drizzle of vegetable oil in the same pan over medium heat. Add scallion whites, ginger, and garlic. Cook, tossing, until fragrant ⏱️ 1 minute . Add ground pork and break up meat into pieces with a spatula. Cook until lightly browned and no longer pink ⏱️ 5 minutes . Season with salt and pepper.

   vegetable oil: 2 tbsp, ground pork: 1 lb
5. 

   5

   Return eggplant and squash to the pan. Stir in soy sauce and sesame oil . Cook, tossing constantly, until vegetables are warmed through ⏱️ 2 minutes .

   soy sauce: 2 tbsp, sesame oil: 1 tsp
6. 

   6

   Divide rice between plates and top with stir-fry. Garnish with scallion greens. Serve with lime wedges on the side for squeezing over.