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.
Servings 4 people
Calories 422kcal
Cost 8
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
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: 422kcal | Carbohydrates: 14g | Protein: 21g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 82mg | Sodium: 423mg | Potassium: 651mg | Fiber: 4g | Sugar: 6g | Vitamin A: 66IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 1mg