Pork and Eggplant

Pork and Eggplant is a delectable low-carb Chinese brunch dish, featuring tender pork and velvety eggplant stir-fried to perfection with savory seasonings. This dish is simple yet flavorful, making it a perfect addition to your brunch table.

Ingredients

• Pork tenderloin - 200 grams, thinly sliced
• Eggplant - 1 medium, cut into bite-sized cubes
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Soy sauce - 2 tablespoons (low sodium)
• Oyster sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Olive oil - 1 tablespoon
• Green onions - 2, sliced (for garnish)
• Salt - to taste
• Black pepper - to taste

Steps

1. Heat the olive oil in a large frying pan or wok over medium-high heat.
2. Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.
3. Add the sliced pork tenderloin to the pan and cook for 5-7 minutes, stirring frequently until browned and cooked through.
4. Add the cubed eggplant to the pan, and stir-fry for another 5 minutes until the eggplant is tender.
5. Pour the soy sauce and oyster sauce over the pork and eggplant, stirring well to combine.
6. Drizzle with sesame oil, and season with salt and black pepper to taste.
7. Cook for an additional 2-3 minutes, allowing the flavors to meld.
8. Remove from heat, and garnish with sliced green onions before serving.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 75 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.3 L

Health Benefits

• High in protein, which supports muscle growth and repair.
• Eggplant is rich in antioxidants and may help lower cholesterol levels.

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