Name: Spicy Pork & Eggplant Stir Fry
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 eggplants; 6 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 ½ small bunches green onions (scallions); 1 ½ limes; 6 pork chops, boneless; chili-garlic sauce; cornstarch; rice vinegar; salt; soy sauce; toasted sesame oil; virgin coconut oil

Spicy Pork & Eggplant Stir FrySpicy Pork & Eggplant Stir Fry — a 35-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 eggplants

6 cloves garlic

3 (2 ½ cm) pieces ginger root

1 ½ small bunches green onions (scallions)

1 ½ limes

6 pork chops, boneless

chili-garlic sauce

cornstarch

rice vinegar

salt

soy sauce

toasted sesame oil

virgin coconut oil

Instructions

In a small bowl, create a slurry by whisking together water with cornstarch. Then add chili-garlic sauce, soy sauce, vinegar, and sesame oil and whisk together. Set aside.

Wash and dry the eggplants and green onions. Medium dice the eggplant; transfer to a bowl. Trim ends and cut the onions on an angle into 1 ¼ cm pieces; transfer to another bowl.

Peel and mince the garlic. Peel and mince or grate the ginger. Transfer both to a small bowl.

Heat a skillet over medium-high heat.

Thinly slice the pork chops into bite-sized strips and season with salt.

Add oil to the skillet and swirl to coat bottom. Add the pork and stir-fry until browned, 2-3 minutes. Transfer to a plate.

Once pork has been removed, add more oil to the skillet. Add the eggplant and stir-fry until lightly browned and softened, 4-5 minutes.

Add the garlic and ginger to the skillet. Stir fry with the eggplant for 1-2 minutes.

Return pork to the skillet and add the green onions and sauce. Toss until the ingredients are well combined and sauce is thickened, about 1 minute.

Cut the lime into wedges for serving.

Serve stir fry in a bowl, squeeze lime juice over top, and enjoy!

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