Pork and Eggplant Stir-Fry

1. 1

   In a large nonstick skillet, heat the oil.

2. 2

   Add the eggplants and squash and season with salt and pepper.

3. 3

   Cook over moderate heat, stirring, until the vegetables are tender, about 10 minutes.

4. 4

   Add the pork and garlic and cook, breaking up the meat with a spoon, until the pork is browned and cooked through, 3 minutes.

5. 5

   Stir in the scallions and serve with lime wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.