Spicy Pork and Eggplant Stir fry

This is another good left over dish. I used rib meat and japanese eggplant. The dish gets it's spicyness from hot sauce, red pepper flakes and charred poblano peppers and the sweetness from the left over bbq sauce that marinated the ribs. Because I used left overs, everything was already cooked, which cut done prep time and frying time to about 15 minutes. I felt there was enough protein in this to skip adding an egg. Which gave a nice Mexican themed stir fry as opposed to an Asian one. The vegetables are a nice addition to this dish. Feel free to add/substitute other beans or types of meat that you already have on hand.

Ingredients:

• Pulled pork or rib meat taken off from bones
• Steamed eggplant
• Grilled and charred poblano pepper
• Left over rice and red beans or spanish rice mix
• Roma tomato
• Scallions
• Cilantro
• Red Pepper Flakes
• Hot sauce

Directions:

• Heat ribs and remove meat from bones, ligaments and fat
• Heat oil in frying pan
• Add cold rice, beans, eggplant
• Chop tomato, pepper, scallion and cilantro
• Add red pepper flakes
• Stir fry until all ingredients start to brown and are hot
• Serve with a drizzle of hot sauce on top

Enjoy!