Ground Pork And Eggplant Stir-Fry Recipe

Instead of reaching for that phone (or online delivery service these days) to satisfy your Chinese takeout cravings, try out this ground pork and eggplant stir fry recipe.

Not only does it avoid a laundry list of non-Paleo ingredients like vegetable oil, soy, and gluten, but it also avoids Monosodium glutamate (a.k.a. MSG).

Plus, you can prepare this recipe faster than the amount of time it'll take the delivery driver to be at your front door. It'll be even more delicious knowing you made it yourself with wholesome ingredients.

It’s best to use pasture-raised pork if it's available and suits your budget. If you can’t find any ground pork as the recipe suggests, you can always use a boneless loin or even pork butt cut into thin strips or bite-sized pieces.

If you do use a different cut, make sure to adjust the cooking time to make sure the pork is fully cooked through.

While this recipe isn’t AIP friendly because of the eggplant and Sriracha, you could always change out the eggplant for mushrooms to get that same meaty texture and not use the optional Sriracha.

Stir fries are always a great go-to option when you need a fast one-pot meal or when using up whatever is left in the fridge. The trick to any stir-fry is to make sure the wok (or sauté pan) is nice and hot. The heat seals in the flavors and juices of the vegetables and protein.

Ground Pork And Eggplant Stir-Fry Recipe

Serves: 4 Prep: 15 min Cook: 15 min

Ingredients

• 1 lb. ground pork
• 1 eggplant, or 2 Asian eggplants, diced
• 1 onion, diced
• 2 garlic cloves, minced
• 1 thumb-size fresh ginger, minced
• 1 green onion, sliced
• ½ tsp. sriracha (optional)
• ¼ cup coconut aminos
• ¾ tsp. raw honey
• 2 tbsp. coconut oil
• Sea salt and freshly ground black pepper

Preparation

1. Melt coconut oil in a wok or skillet over medium-high heat.
2. Add the ginger, garlic, and onion; cook for 2 to 3 minutes or until fragrant.
3. Lower heat to medium and add the diced eggplant.
4. Pour in the coconut aminos, Sriracha (if using), and raw honey, giving everything a good stir.
5. Add the ground pork and cook until browned, breaking apart while cooking.
6. Serve the stir fry topped with green onions.

Ground Pork And Eggplant Stir-Fry Recipe

Skip the non-Paleo Chinese takeout and make this simple and hearty Ground Pork and Eggplant Stir Fry instead.

5 from 1 vote

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Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Course Main Course

Cuisine American

Servings 4 people

Calories 422 kcal

Ingredients

  

1x2x3x

• 1 lb. ground pork
• 1 eggplant or 2 Asian eggplants, diced
• 1 onion diced
• 2 garlic cloves minced
• 1 thumb-size fresh ginger minced
• 1 green onion sliced
• ½ tsp. sriracha optional
• ¼ cup coconut aminos
• ¾ tsp. raw honey
• 2 tbsp. coconut oil
• Sea salt and freshly ground black pepper

Instructions

 

• Melt coconut oil in a wok or skillet over medium-high heat.
  2 tbsp. coconut oil
• Add the ginger, garlic, and onion; cook for 2 to 3 minutes or until fragrant.
  1 onion, 2 garlic cloves, 1 thumb-size fresh ginger, Sea salt and freshly ground black pepper
• Lower heat to medium and add the diced eggplant.
  1 eggplant
• Pour in the coconut aminos, Sriracha (if using), and raw honey, giving everything a good stir.
  ½ tsp. sriracha, ¼ cup coconut aminos, ¾ tsp. raw honey
• Add the ground pork and cook until browned, breaking apart while cooking.
  1 lb. ground pork
• Serve the stir fry topped with green onions.
  1 green onion

Nutrition

Calories: 422kcalCarbohydrates: 14gProtein: 21gFat: 32gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 82mgSodium: 423mgPotassium: 651mgFiber: 4gSugar: 6gVitamin A: 66IUVitamin C: 7mgCalcium: 38mgIron: 1mg

Keyword eggplant, ground pork, stir-fry

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