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Categories:Viewed: 37 - Published at: 7 years ago
Ingredients
- 1 T olive oil
- 12 oz. green beans, trimmed and cut into 2-3 pieces
- 1 lb (approx) eggplant (any kind) cut into 1/2 inch cubes.
- 3 scallions, thinly sliced
- 7 oz teriyaki-flavored baked tofu, cut in 1/2 inch cubes
- 6 T Sriracha Sauce (Chili-Garlic Sauce)
- 1 lb ground pork
- Olive oil spray
- salt
Method
- Put cubed eggplant in bowl and salt generously. Set aside.
- Brown ground pork.
- Heat 1 T olive oil in large non-stick skillet.
- Add green beans and stir-fry until coated, about 30 seconds. Add 2 T water to skillet, cover, and cook until beans are almost crisp-tender and water evaporates, about 2 minutes. Transfer green beans to a bowl.
- Use paper towels to dry moisture from eggplant. Put in grill basket and spray with olive oil spray (over sink). Grill outside until browned in some spots and softened.
- Spray large non-stick pan with olive oil. Add eggplant and stir-fry until tender about 1 minute. Add scallions and stir-fry until scallions are fragrant, about 30 seconds. Return green beans to skillet; add tofu and browned pork and stir-fry until heated through, about 2 minutes.
- Mix chili-garlic sauce and 4 T water in a small bowl. Pour into skillet and stir-fry vegetables and tofu gently until lightly coated, about 1 minute. Season to taste with salt. Serve on rice.
