Family That Eats Together: Quick and Easy Healthy Pork and Eggplant Stir-Fry

Marin Mommies presents this week's guest recipe from Nicole Cibellis, Marin mom and author of the blog A Family that Eats Together, where she shares meal plans and recipes that will please foodies and children alike. Nicole is also the creator of the new Little Froglet line of children's activewear. Here's Nicole's meal plan for this week.

Who needs take out when you can have healthy and delicious Chinese at home in a matter of minutes? I recommend getting the most organic and freshest ingredients possible to make this even more exceptional. If you don't like eggplant, green beans or carrots would be a wonderful substitute but I like how the eggplant seamlessly blends into the sweet pork. My son didn't even notice he was eating eggplant until I told him. Serve with steamed jasmine rice.

Servings: 4
Prep Time: 5 minutes
Cook Time: 18 minutes

Ingredients

• 1 ½ pounds ground pork
• 2 Japanese eggplant thinly sliced lengthways into approximately 2-inch spears
• 4 tablespoons thinly sliced shallot
• 1 clove garlic, minced
• 1/2 cup low sodium chicken broth or stock
• 2 tablespoons tamari (found on the Asian food aisle)
• 1 tablespoon lime juice
• 1 ½ tablespoons sesame oil
• 1 teaspoon chili sauce or spicy chili crisp (optional)
• 2 tablespoons chopped cilantro
• 2 tablespoons vegetable oil

Directions

1. 1. Stir together the broth, Tamari, lime juice, sesame oil and chili sauce, if using.
2. In a wok or large skillet, add 1 tablespoon of oil to the smoking hot pan. Gently add eggplant and stir-fry for 4–5 minutes. When it starts to brown add shallot and cook for another 3-4 minutes until they start to brown. Add garlic and cook for 30 seconds longer. Remove from pan and set aside.
3. Wipe out pan and add the rest of the oil and the pork. Stir-fry the pork until it is cooked through and slightly brown. Add in sauce and vegetables.
4. Sprinkle the cilantro over the top and serve with steamed jasmine rice.