Your Go-To Stir Fry Cookbook: Easy, Effortless Stir Fry Cooking by Sophia Freeman

Author:Sophia Freeman [Freeman, Sophia]
Language: eng
Format: epub
Published: 2020-04-21T22:00:00+00:00

Pork with Zucchini Eggplant

This vibrant and colorful dish is also loaded with flavors that you’d love and nutrients you’d benefit from. It’s a mix of pork strips, cherry tomatoes, zucchini, and eggplant.

Serving Size: 4

Preparation Cooking Time: 40 minutes

Ingredients:

Quinoa

• ¾ cup quinoa

• 1 ¼ cups water

• ½ cup fresh cilantro, chopped

Sauce

• 2 tablespoons white miso

• 3 tablespoons water

• 1 ½ tablespoons tahini (see Tips)

• 2 tablespoons rice vinegar

• 1 teaspoon ginger, grated

• 1 garlic, minced

• 1 tablespoon sesame oil

Veggies

• 3 tablespoons olive oil, divided

• 1 lb. lean ground pork

• 1 pint cherry tomatoes

• 1 zucchini, sliced into cubes

• 1 eggplant, sliced into cubes

• Salt to taste

Instructions:

1. Boil the quinoa and water in a pan.

2. Reduce heat and cover the pan.

3. Simmer for 15 minutes or until water is fully absorbed.

4. Remove from the stove.

5. Let sit for 5 minutes.

6. Add the cilantro.

7. Make the sauce by mixing the miso, water, tahini, vinegar, ginger, garlic and sesame oil in a bowl. Set aside.

8. Pour 1 tablespoon olive oil into a pan over medium heat.

9. Cook the pork for 6 minutes, stirring often.

10. Transfer the pork to a plate.

11. Pour in the remaining olive oil.

12. Stir fry the tomatoes, zucchini and eggplant for 7 minutes.

13. Put the pork back to the pan.

14. Add the quinoa to serving bowls.

15. Sprinkle the pork and vegetable mixture on top.

16. Drizzle with the reserved sauce.

Nutrients per Serving:

• Calories 452

• Fat 23 g

• Saturated fat 4.9 g

• Carbohydrates 33.3 g

• Fiber 5.8 g

• Protein 29.8 g

• Cholesterol 66 mg

• Sugars 7 g

• Sodium 673 mg

• Potassium 912 mg

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