Pork and Eggplant Stir Fry
Ingredients
- 1/4 cup canola oil
- 2 baby eggplants (3/4 pound), preferably white, cut into 3/4-inch dice
- 1/4 pound baby pattypan squash, thinly sliced
- Kosher salt
- Freshly ground pepper
- 3/4 pound ground pork
- 5 garlic cloves, thinly sliced
- 3 scallions, thinly sliced
- Lime wedges, for serving
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