Pork and Chinese Eggplant Stir-Fry

🥘 Ingredients

• brown rice
  1 c
• eggplant
  1 unit
• garlic
  3 clove
• ground pork
  12 oz
• lime
  1 unit
• olive oil
  1 tbsp
• scallions
  3 unit
• soy sauce
  2 tbsp
• veggie stock concentrate
  1 cube
• yellow squash
  1 unit

🍳 Cookware

• large pot
• large pan

1. 1

   Bring a large pot of salted water to a boil with brown rice and veggie stock concentrate . Cook, as you would pasta, ⏱️ 25 minutes , or until tender. Drain, return to the pot, and cover to steam.

   brown rice: 1 c, veggie stock concentrate: 1 cube
2. 

   2

   Cut the eggplant into ½-inch cubes. Thinly slice the yellow squash into rounds. Thinly slice the scallions on a diagonal, keeping the greens and whites separate. Thinly slice the garlic . Cut the lime into wedges.

   eggplant: 1 unit, yellow squash: 1 unit, scallions: 3 unit, garlic: 3 clove, lime: 1 unit
3. 

   3

   Heat a large drizzle of olive oil in a large pan over medium heat. Add the eggplant and yellow squash and cook, tossing, ⏱️ 7 minutes , or until tender. Season with salt and pepper. Set aside.

   olive oil: 1 tbsp
4. 

   4

   Heat a drizzle of olive oil in the same pan over medium heat. Add the scallion whites and garlic and cook, tossing, ⏱️ 1 minutes , until slightly softened. Add the ground pork to the pan and cook ⏱️ 3 minutes , breaking the meat up into pieces, until browned and cooked through. Season with salt and pepper.

   ground pork: 12 oz
5. 

   5

   Return the squash and eggplant to the pan. Add the soy sauce to the pan and cook, tossing, until the vegetables have been warmed through ⏱️ 2 minutes .

   soy sauce: 2 tbsp
6. 6

   Fluff the rice with a fork and serve. Plate the stir-fry on top, then squeeze over a wedge of lime. Garnish with the scallion greens and enjoy!