Pork and Braised Eggplant Stir Fry

Paleo, Gluten Free, Dairy Free, Low Calorie

2 Servings, 500 Calories/Serving

20 Minutes

In more than 2,000 years no one has come up with a better tool for stir-frying than a simple carbon steel wok. If you have one, this is a good time to pull it out. Cooking the pork and the eggplant before the broccoli and mushrooms in true Asian stir-fry style keeps the ingredients from overcooking and helps them retain their individual flavors.


  • 1 pound Chinese eggplant
  • 8 ounces pork sirloin
  • 2 teaspoons sa-te’ paste
  • 6 ounces broccoli florets
  • 4 ounces cremini mushrooms
  • 1 shallot
  • 2 garlic cloves
  • bunch basil
  • 5 chile de arbol
  • Stir fry sauce
  • 1 lime



Prep the vegetables; season the pork

Cut the eggplant in 2-inch lengths and then cut into quarters. In a colander, toss the eggplant with salt and set aside. Season the pork with salt and sate paste. Mix well.
  • Cut the broccoli into small florets.
  • Trim and discard the mushroom stems. Slice the caps.
  • Peel and slice the shallot.
  • Peel and chop the garlic.
  • Rinse, dry, and chop the basil.
  • Cut the lime into wedges.


Cook the eggplant and the pork

Heat a 12-inch frying pan or a wok over medium high heat. Add 2 tablespoons oil and warm until hot but not smoking. Add the eggplant and cook until it starts to brown and soften, about 5 minutes. Transfer to bowl. If pan is dry add more oil. Add the pork and cook until well browned and cooked through, about 3 minutes. Transfer to the bowl with the eggplant.


Cook the broccoli and mushrooms

Add the broccoli, shallots, garlic and chiles to the pan and cook until the broccoli begins to brown, about 2 minutes. Add the mushrooms, and ¼ cup water to the pan. Season with salt and cook until the water evaporates.
  • While the mushrooms are cooking,
Then return the eggplant and the pork to the pan. Add the stir fry sauce and toss to coat. Remove from the heat. Add the basil and toss to combine. Season with salt to taste.



Transfer to two serving bowls and serve with the lime wedges.

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