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Yields:
4
Total Time:
30 mins
In this one-skillet dish, F&Ws Kay Chun cleverly uses quick-cooking ground pork as a shortcut.
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Ingredients
- 1/4 cup canola oil
- 2 baby eggplants
- 1/4 lb. baby pattypan squash
- kosher salt
- Freshly ground pepper
- 3/4 lb. ground pork
- 5 clove garlic
- 3 scallions
- Lime wedges
Directions
- Step 1In a large nonstick skillet, heat the oil. Add the eggplants and squash and season with salt and pepper. Cook over moderate heat, stirring, until the vegetables are tender, about 10 minutes. Add the pork and garlic and cook, breaking up the meat with a spoon, until the pork is browned and cooked through, 3 minutes. Stir in the scallions and serve with lime wedges.
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- Step 1In a large nonstick skillet, heat the oil. Add the eggplants and squash and season with salt and pepper. Cook over moderate heat, stirring, until the vegetables are tender, about 10 minutes. Add the pork and garlic and cook, breaking up the meat with a spoon, until the pork is browned and cooked through, 3 minutes. Stir in the scallions and serve with lime wedges.
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Advertisement - Continue Reading Below
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