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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. ground pork
- 1 Tbsp. canola oil
- 2 cloves garlic (minced)
- 1/2 red onion (thinly sliced)
- 1 Chinese eggplant (or small eggplant, cut lengthwise into quarters and then 3/4' chunks)
- 6 sweet baby peppers (stem removed and cut into quarters lengthwise)
- 1/4 cup soy sauce
- 2 Tbsp. packed brown sugar
- 4 tsp. Sriracha
- 8 oz. frozen petite green beans
- 1/2 cup freshly chopped cilantro (for garnish, optional)
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Directions
- In a large skillet or wok over medium-high, brown ground pork, breaking up with a wooden spoon, add garlic and saute for additional 3 minutes. Transfer to a plate and set aside.
- Return pan to high heat and warm oil. Sauté onion eggplant and peppers for 5 minutes until charred and soft.
- In a bowl mix soy sauce, brown sugar, and sriracha until smooth.
- Add browned pork back to pan along with the sauce and mix until well coated. Add beans and heat through.
- Remove from heat, garnish with cilantro and serve.
NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories470Calories from Fat240 |
| % DAILY VALUE |
| Total Fat27g42% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol80mg27% |
| Sodium1060mg44% |
| Potassium1140mg33% |
| Protein25g |
| Calories from Fat240 |
| % DAILY VALUE |
| Total Carbohydrate32g11% |
| Dietary Fiber10g40% |
| Sugars14g |
| Vitamin A25% |
| Vitamin C260% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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