Dinner
Ground Pork and Japanese Eggplant Stir-fry sautéed in a Ginger Garlic Bean Sauce
If you’re not a fan of typical eggplant, this is one you might just fall in love with. Japanese Eggplants have a mild flavour and is less bitter than other varieties. It’s thin skin and virtually no seeds make it the perfect ingredient for stir-fries! Just add fresh zucchini, shitake mushrooms, celery and carrots! Delicious!
Updated
Ingredients
- 1/4 cup canola oil, divided (60 mL)
- 1 lb Japanese eggplant, cut into ½ inch (1 cm) chunks (500 g)
- 1 lb shiitake mushrooms, stemmed and quartered (500 g)
- 2 celery stalks, chopped into ½ inch (1 cm) pieces
- 2 large carrots, peeled and cut into matchsticks
- 1 red onion, sliced
- 1 lb ground pork (500 g)
- 2 Tbsp minced ginger (30 mL)
- 1/4 cup garlic black bean sauce (60 mL)
- 2 Tbsp soy sauce (30 mL)
Directions
- Heat 2 Tbsp (30 mL) canola oil in a large skillet (or wok) set over medium-high heat.
- Add eggplant to skillet and sauté until seared, about 5 minutes. Remove eggplant from skillet and reserve.
- Heat 1 Tbsp (15 mL) canola oil in skillet; add mushrooms, celery, carrots and onion and sauté until cooked. Remove mixture from the skillet and reserve with eggplant.
- Add 1 Tbsp (15 mL) canola oil to skillet. Add pork and ginger; cook, stirring often, until pork is no longer pink.
- Reduce heat to low; add reserved eggplant and mushroom mixture to skillet along with garlic black bean sauce and soy. Mix well and cook until all ingredients are warmed. Serve immediately.
Nutritional Analysis
| Calories | 368 |
|---|---|
| Total Fat | 26 g |
| Saturated Fat | 7 g |
| Cholesterol | 54 mg |
| Sodium | 892 mg |
| Carbohydrates | 19 g |
| Fiber | 6 g |
| Sugar | 5 g |
| Protein | 17 g |
| Potassium | 659 mg |
