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Stir Fried Pork With Eggplant And Zucchini

Budget.Gourmet's picture
  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.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried
Holiday, Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 728 Calories from Fat 241

% Daily Value*

Total Fat 27 g41.2%

Saturated Fat 9.2 g46.1%

Trans Fat 0 g

Cholesterol 81.6 mg27.2%

Sodium 556.3 mg23.2%

Total Carbohydrates 91 g30.3%

Dietary Fiber 7.8 g31.3%

Sugars 4.6 g

Protein 33 g65.6%

Vitamin A 2.1% Vitamin C 17.2%

Calcium 9.3% Iron 25.7%

*Based on a 2000 Calorie diet

Stir Fried Pork With Eggplant And Zucchini Recipe