Eggplant and Pork Stir-Fry
A quick and savory stir-fry with tender pork, eggplant, and crisp vegetables in a soy-based sauce. Ready in about 20 minutes, perfect for a weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 28g
Ingredients
- 1 large eggplant
- 8 oz pork (thinly sliced)
- 1 cup green beans
- 1 medium carrot
- 3 tbsp soy sauce
- 2 tbsp vegetable oil
Instructions
- 1
Cut the 1 large eggplant into 1-inch chunks and the 1 medium carrot into thin rounds. Trim the 1 cup green beans. Pat the 8 oz pork dry with paper towels.
- 2
Heat 1 tbsp of the 2 tbsp vegetable oil in a large skillet over high heat. Add the pork in a single layer and cook until browned on both sides, about 3 minutes. Transfer to a plate.
- 3
Add the remaining 1 tbsp oil to the skillet. Add the eggplant, carrot, and green beans. Stir-fry until the eggplant is golden and tender, about 5 minutes.
- 4
Return the pork to the skillet. Add the 3 tbsp soy sauce and 2 tbsp water. Stir-fry for 1-2 minutes until the sauce coats everything and the pork is cooked through.
Tools you’ll need
- Large skillet
- Cutting board
- Knife
- Measuring spoons
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
