Pork with Eggplant & Lotus Root

Pork with Eggplant and Lotus Root

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

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2½ oz. pork, cooked and sliced thin

1 oz. bell pepper, sliced small or cubed

1 c. eggplant, sliced ¼” thick and then cut in small pieces

1/3 c. green onion tops, cut into ½” pieces

3 slices lotus root cut into quarters (or ¼ c. sliced jicama or water chestnuts)

½ tsp. Chinese chili paste (I use Sambal Oelek, or Sriracha chile sauce)

1 tsp. tamari or low sodium soy sauce

1 clove garlic, minced

½ c. chicken broth (I make my own with no additives, just water and chicken)

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 calories

37.8 g  fat

14.3 g  carbs, 5 g fiber, 9.3 g  NET CARBS

23.6 g  protein

786 mg sodium


5 comments on “Pork with Eggplant & Lotus Root

  1. 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! 🙂

    Thank you!


    • 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! 🙂


  2. 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! 🙂


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