- 1 head broccoli, cut into flowerets
- 1 Brown onion, cut into large chunks
- 2 Carrots, cut on an angle (about 1 cup)
- 1 tablespoon cooking oil
- 1 tablespoon cornstarch with 1 tablespoon water mixed together
- 1 Eggplant, skinless and diced (about 1 1/2 cups)
- 2 tablespoons minced garlic
- 2 teaspoons chopped ginger
- 1 pound of ground beef
- Kosher salt and freshly ground black pepper
- 1/4 cup naturally brewed rice vinegar
- 1/2 cup naturally brewed dark soy sauce
- 3 Mexican squash, sliced and quartered (about 2 cups)
- 1 tablespoon sugar
- 1 tablespoon sambal oelek (if you like it spicy, add 2 tablespoons)
Ready In 45 Minutes
- Prepare all the vegetables and place in a bowl.In a large nonstick wok or skillet, turn the heat on to medium and add the ground beef. Use a wooden spoon, break up the meat into little chunks and season with salt and pepper. Cook meat until no longer pink inside.
- Put the meat in a bowl and reserve.While the meat is cooking, heat 1 tablespoon of cooking oil in a small sauce pan and add the minced garlic and ginger. Cook until fragrant and add the sambal, soy sauce, sugar and vinegar. Bring to a simmer and add the cornstarch. Stir until sauce is thick, taste and adjust flavors if necessary. If the sauce is to your liking, turn the heat off and remove the sauce pan. Reserve for later use.
- Add all the vegetables to the pan the pork was cooking in and saute until vegetables are cooked to your liking. Some people like it crunchy and some like it soft. I prefer my vegetables to have a nice crunch.
- Add the reserved sauce and meat to the vegetables and mix until blended and everything is heated through.Turn off the heat and serve vegetables over brown rice