Umami Sliced Pork & Eggplant Sauté
over Quinoa & Kale Salad
Cooking time
30 minutes
Servings
2/4
Calories
760 /serving
In Japan, this homey stir-fry is called miso itame. Soft chunks of eggplant and slices of boneless pork are swirled with miso and sesame. You're tossing in caramelized onions for a nice touch of sweetness, and serving it with nutritious quinoa and hearty greens.
We will send you:
- 2 Pork chops
- 1 Garlic clove
- 1 Scallion
- 1 Bunch of kale
- 1 Eggplant
- 95g White quinoa
- 15ml Toasted sesame oil
- 20g White miso paste
- 25g Caramelized onions
- 9g Black & white sesame seeds
Contains: Milk • Sesame • Soy • Sulphites
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Whisk
2 or 4 tbsp Butter
Total Fat
39 g
Saturated Fat
12 g
Sodium
760 mg
Total Carb
56 g
Sugars
10 g
Protein
51 g
Fibre
11 g
Preparation
Cook the quinoa
- Using a strainer, rinse the quinoa.
- In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until tender.
- Fluff the quinoa and allow to cool.
Mise en place
- Meanwhile, cut the eggplant lengthwise into batons.
- Thinly slice the scallion crosswise.
- Remove the kale leaves from the stems; thinly slice the leaves. In a large bowl, combine the kale, a drizzle of oil and S&P. Massage the kale, 1 to 2 min., until softened.
- Pat the pork dry and cut into ½ inch strips.
- Grate the garlic.
- In a medium bowl, whisk the miso, onions and ⅓ cup water (double for 4 portions).
Sauté the eggplant
- In a large pan, heat a drizzle of oil on medium-high.
- Add the eggplant and sauté, 3 to 5 min., until seared.
- Transfer to a paper towel-lined plate and reserve the pan.
Cook the pork & eggplant
- In the same pan, heat a drizzle of oil on medium-high.
- Add the pork and cook, 3 to 5 min., until lightly browned.
- Add the sesame seeds and garlic. Cook, stirring often, 1 to 2 min., until fragrant.
- Add the eggplant, miso mixture and black pepper. Cook, stirring often, 2 to 3 min., until the pork* is cooked through and the sauce has slightly thickened.
- Add 2 tbsp butter (double for 4 portions) and ½ the sesame oil; stir well.
Make the salad
- To the pot of quinoa, add the kale and remaining sesame oil; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the pork and eggplant.
- Garnish with the scallion. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
