Pork and Eggplant Stir Fry Recipe

Name: Pork and Eggplant Stir Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Olive Or Vegetable Oil; 1 whole Medium Onion, Diced; 1 pound Pork, Cubed Into Bite-sized Pieces, Or Ground; 1 whole Medium Eggplant, Diced; 3 whole Carrots, Diced; 1 piece Celery Rib, Diced; 1 whole Small Zucchini, Diced; 3/4 cups Water; 1/4 cups Soy Sauce; 3 Tablespoons Mirin Sauce

Servings: persons

1 Tablespoon Olive Or Vegetable Oil
1 whole Medium Onion, Diced
1 pound Pork, Cubed Into Bite-sized Pieces, Or Ground
1 whole Medium Eggplant, Diced
3 whole Carrots, Diced
1 piece Celery Rib, Diced
1 whole Small Zucchini, Diced
3/4 cups Water
1/4 cups Soy Sauce
3 Tablespoons Mirin Sauce

1
Heat oil in a large saucepan over medium heat.
2
Saute onion and pork for about 2 minutes.
3
Stir occasionally.
4
Add vegetables, saute for another 2 or 3 minutes.
5
Stir occasionally.
6
Add water, soy sauce, and mirin sauce.
7
Simmer covered for about 10 to 15 minutes, stirring occasionally until vegetables are cooked.
8
Serve with rice.
9
Note: Mirin is a sweetened cooking sauce.
10
If mirin is not available, add a little more soy sauce and 1 or 2 teaspoons sugar or sugar substitute.

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 Tablespoon Olive Or Vegetable Oil, 1 whole Medium Onion, Diced, 1 pound Pork, Cubed Into Bite-sized Pieces, Or Ground, 1 whole Medium Eggplant, Diced, and more.

Yes, Pork and Eggplant Stir Fry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork and Eggplant Stir Fry

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