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
Preparation
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.
