I made a delightfully flavorful lunch today with a small piece of a leftover pork chop from dinner last night. I would have preferred red bell pepper in this, for visual impact. But yellow is what I have on hand today and such is life. I find little difference in flavor in the two. If you don’t have lotus root, sliced, peeled jicama or sliced water chestnuts would make a nice substitute for the crunch the lotus root provides. The contrast between the soft eggplant and the crunch is very nice. This is suitable for Induction if you substitute jicama or water chestnuts for the lotus root. Lotus root, a starchy vegetable, is not acceptable until OWL. Here’s what they look like : http://www.seriouseats.com/recipes/2010/06/seriously-asian-stir-fried-lotus-root-with-vegetables-daikon-miso-soup-recipe.html
2½ oz. pork, cooked and sliced thin
1 oz. yellow or red bell pepper, in 1/2″ cubes
1 c. eggplant, diced ½” (I leave skin on)
1/3 c. green onion tops, cut into ½” pieces
3 slices lotus root cut into quarters (or small pieces jicama or water chestnuts)
½ tsp. Sambal Oelek Chinese chili paste (or Sriracha)
1 tsp. tamari or low sodium soy sauce
1 clove garlic, minced
½ c. homemade chicken broth (no-salt)
1 T. coconut oil
1 T. peanut oil or olive oil
Your favorite thickener
DIRECTIONS: Heat oil in non-stick skillet or wok. Add eggplant and stir fry until it is getting tender and translucent. Add pork, bell pepper, onion and lotus root. Add garlic, chili paste and tamari/soy. Saute 1-2 minutes, add the chicken broth and slightly thicken with your thickener of choice. Stir a few more times to allow it to slightly thicken.
NUTRITIONAL INFO: Makes 1 serving (would serve two if serving atop steamed cauliflower or for non low-carbers on rice). Entire recipe contains:
481 cals, 37.8g fat, 14.3g carbs, 5g fiber, 9.3g NET CARBS, 23.6g protein, 786 mg sodium
5 thoughts on “Pork with Eggplant & Lotus Root”
sounds great. like others I use a lot of your lo carb recipes. Thanks for posting.
This recipe doesn’t draw a lot of attraction, but it was truly delicious. I think you’ll like it, Brunella.
Thank you so much for this idea! I will definately be trying it in a day or two. I will sub chicken for the pork since I don’t do pork well, but can’t wait to try it! I cook 90% of my lo carb lifestyle from you and your wonderful ideas! 🙂
Oh, it’s heart warming to think my recipes have made such an impression on you. Makes my website venture all the more worthwhile! And I think this would be GOOD with chicken! 🙂
This sounds WONDERFUL! Will be trying it in a couple of days for sure, but since I dont’ do pork very well, I will substitute chicken. I think that would work well with the ingredients. I always get my ideas for dinner from you! thank you so much! 🙂