Pork Eggplant and Squash Stir-Fry

🥘 Ingredients

• brown rice
  1.5 unit
• eggplant
  2 unit
• garlic
  4 unit
• ginger
  1 unit
• lime
  1 unit
• pepper
• pork sausage
  16 unit
• salt
• scallions
  4 unit
• sesame oil
  2 unit
• soy sauce
  4 unit
• squash
  2 unit
• vegetable oil
  2 unit

🍳 Cookware

• medium pot

1. 

   1

   Bring a medium pot of salted water to a boil. Add brown rice and cook until tender, ⏱️ 40 minutes . Drain, then return to the pot and keep covered.

   brown rice: 1.5 unit
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 , then mince until you have 1 tablespoon. Cut lime into wedges.

   eggplant: 2 unit, squash: 2 unit, scallions: 4 unit, garlic: 4 unit, ginger: 1 unit, lime: 1 unit
3. 

   3

   Heat a large drizzle of vegetable oil in a large pan over medium heat. Add eggplant and squash, cooking until tender and lightly browned, ⏱️ 8 minutes . Season with salt and pepper . Remove from pan and set aside.

   vegetable oil: 2 unit, salt, pepper
4. 4

   Heat a large drizzle of oil in the same pan. Add scallion whites, garlic, and ginger. Cook until fragrant, ⏱️ 1 minutes . Add pork sausage and break into pieces. Cook until lightly browned and no longer pink, ⏱️ 5 minutes . Season with salt and pepper.

   pork sausage: 16 unit
5. 

   5

   Return the eggplant and squash to the pan. Stir in soy sauce and sesame oil . Simmer until warmed through.

   soy sauce: 4 unit, sesame oil: 2 unit
6. 

   6

   Divide rice between plates and top with the stir-fry. Garnish with scallion greens. Squeeze remaining lime wedges over each serving.