In order to bring you the best organic produce, some ingredients may differ from those depicted.
Five-spice pork and eggplant stir-fry with cashew-plum sauce
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Carb-Conscious, <600 Calories
2 Servings, 510 Calories/Serving
Thanks to its spongy texture, eggplant soaks up every flavor in its path, from five-spice powder to our sweet cashew-plum sauce. Just take one bite of this stir-fry and you’ll see what we mean.
In your bag
- 10 ounces ground pork
- 1 organic globe eggplant
- 1 organic yellow onion
- 1 organic red or other bell pepper
- 1 or 2 cloves organic peeled fresh garlic
- 3 organic scallions
- Your choice of protein
- 2 teaspoons five-spice powder
- Sunbasket cashew-plum stir-fry sauce base (coconut aminos - cashew butter - dried plums - molasses - toasted sesame oil - garlic - ginger)
Calories 510, Total Fat 31g (40% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 290mg (13% DV), Total Carb. 39g (14% DV), Fiber 10g (36% DV), Total Sugars 21g (Incl. 2g Added Sugars, 4% DV), Protein 21g
Contains: Tree Nuts (cashew)
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Prep and cook the eggplant
- Remove the stem from the eggplant; cut the eggplant into 1-inch pieces.
In a wok or large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the eggplant, season generously with salt, and cook, stirring occasionally, until browned and tender, 6 to 8 minutes. Transfer to a plate. Add more oil between batches if needed. Do not clean the pan. While the eggplant is cooking, start preparing the remaining ingredients.
Prep the vegetables
- Peel and coarsely chop enough onion to measure 1 cup [2 cups].
- Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into 1-inch pieces.
- Finely chop, press, or grate the garlic.
- Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the white and green parts separate.
Prep your protein
- Ground meat (including plant based): Cut a small corner from the ground meat packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season lightly with salt and pepper.
- Tofu: Pat the tofu dry with paper towels; crumble or cut into ½-inch pieces. Season lightly with salt and pepper.
Cook the stir-fry
In the same pan used for the eggplant, if dry, add 1 to 2 tablespoons oil. Warm over medium-high heat until hot but not smoking. Add your protein and cook, stirring and breaking up the ground meat if using, until the protein is starting to brown but not yet cooked through, about 2 minutes. Add the onion, season with salt and pepper, and cook, stirring occasionally, until the onion starts to soften, 3 to 5 minutes.
Stir in the bell pepper, garlic, white parts of the scallions, and half the five-spice powder, plus more if desired, and cook until fragrant, about 1 minute. Stir in the eggplant and any accumulated juices, cashew-plum stir-fry sauce base, and ¼ cup [½ cup] water and cook until your protein is cooked through, 1 to 2 minutes.
Transfer the stir-fry to individual bowls, garnish with the green parts of the scallions, and serve.
- Measure the onion.
- Press the garlic (if you have a press).
- Separate the white and green parts of the scallions.
- Measure the water for the sauce.
- Garnish with the scallions.