Pork and Chinese Eggplant Stir-Fry

🥘 Ingredients

• brown rice
  ¾ cup
• eggplant
  1 unit
• garlic
  2 clove
• ground pork
  8 oz
• lime
  1 unit
• olive oil (divided)
  1 tbsp
• scallions
  2 unit
• soy sauce
  2 tbsp
• veggie stock concentrate
  1 unit
• yellow squash
  1 unit

🍳 Cookware

• large pot
• large pan
• large pan

1. 1

   Bring a large pot of salted water to a boil with the brown rice and veggie stock concentrate . Cook, as you would pasta, for ⏱️ 25-30 minutes , or until tender. Drain, return to the pot, and cover to steam.

   brown rice: ¾ cup, veggie stock concentrate: 1 unit
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: 2 unit, garlic: 2 clove, lime: 1 unit
3. 

   3

   Heat a large drizzle of olive oil in a large pan over medium heat. Add the eggplant and squash and cook, tossing, ⏱️ 7-8 minutes or until tender. Season with salt and pepper. Set aside.

   olive oil: 1 tbsp (divided)
4. 

   4

   Heat a drizzle of oil in the same large pan over medium heat. Add the scallion whites and garlic and cook, tossing, ⏱️ 1-2 minutes , until slightly softened. Add the ground pork to the pan and cook ⏱️ 3-4 minutes , breaking the meat up into pieces, until browned and cooked through. Season with salt and pepper.

   ground pork: 8 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.

   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!