Zucchini And Eggplant With Pork
Serving Size : 1
Ingredients for prepare Zucchini And Eggplant With Pork
:
| Amount | Measure | Ingredient - Preparation Method |
| 400 | grams | boneless pork sirloin |
| 1 | clove | garlic |
| 1 | | zucchini - (~250g) |
| 1 | | eggplant - (~250g) |
| 1 | | onion |
salt and pepper to taste
zucchini and eggplant with pork |
| 1 | teaspoon | paprika |
| 1 1/2 | tablespoons | oil |
| 1/8 | liter | yogurt |
recipe Zucchini And Eggplant With Pork
Partially freeze the meat and slice it thinly.
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Mix the slices with paprika, a bit of salt, and a liberal amount of pepper.
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Mince the garlic clove. Thinly slice the zucchini and half the slices. Thinly slice the eggplant and half or quarter
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the slices. Slice the onion into rings. Heat the oil in a wok
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or large frying pan. Stirfry the pork and garlic. When the meat is cooked through, remove
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to a separate dish and keep warm. In the same pan, stirfry the onions for about 2 minutes. Add
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the zucchini and eggplant and stirfry over high heat for about 4 minutes, until lightly browned. Stir the
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meat and yogurt through the vegetables until warmed through. Serve over brown rice.
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