Stir Fried Pork With Eggplant And Zucchini
|Safflower oil||1 Tablespoon|
|Minced garlic||1 1⁄2 Tablespoon|
|Ground pork||1 Pound|
|Low sodium chicken broth||1⁄2 Cup (8 tbs)|
|Stir fry sauce||2 Tablespoon|
|Eggplants||1 Pound, quartered lengthwise and sliced 1/4 inch thick (2 Small Size)|
|Sliced zucchini||1 Cup (16 tbs)|
|Canned straw mushrooms||8 Ounce, drained (1 Can)|
|Instant rice||2 Cup (32 tbs), prepared according to package directions|
1. In a 12-inch nonstick skillet over medium-high heat, heat oil. Add garlic and stir 1 minute. Add pork and cook 2 minutes, using a wooden spoon to break up meat. Add broth and stir-fry sauce and bring to boiling. Boil 3 minutes.
2. Add eggplant and cook, stirring, 3 minutes. Add zucchini and mushrooms and cook until eggplant is broken down and sauce is thickened, about 3 minutes longer. Divide rice among serving plates and spoon pork mixture over. Serve immediately.