Pork with Eggplant & 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

INGREDIENTS:

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

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