{"id":24584,"date":"2022-09-19T11:21:52","date_gmt":"2022-09-19T15:21:52","guid":{"rendered":"https:\/\/web.uri.edu\/community-nutrition\/?p=24584"},"modified":"2024-10-02T13:56:09","modified_gmt":"2024-10-02T17:56:09","slug":"cambodian-eggplant-and-ground-chicken-stir-fry","status":"publish","type":"post","link":"https:\/\/web.uri.edu\/community-nutrition\/cambodian-eggplant-and-ground-chicken-stir-fry\/","title":{"rendered":"Cambodian Eggplant and Ground Chicken Stir-fry"},"content":{"rendered":"
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Cambodian-Inspired Eggplant and Ground Chicken Stir-fry\/ Salteado de Berenjenas y Pollo Molido con Inspiraci\u00f3n Camboyana <\/b>\/ Salteado de Berinjela e Frango \u00e0 Moda Cambojana<\/b><\/h1>\n

Download Recipe\/ Print Recipe<\/a>
\n <\/p>\n<\/div>\n

\"\"<\/div>\n<\/div>\n

English<\/h1><\/p>\n

Prep time: 10 minutes
\nCook time: 15 minutes
\n<\/span>Servings per recipe: 8
\nServing size: 1 cup
\nCost: $6.14 per recipe, $0.77 per serving<\/p>\n

Ingredients<\/h2>\n
    \n
  • 1 tablespoon olive oil<\/li>\n
  • 1 large eggplant, cubed<\/li>\n
  • 1 medium onion, diced or 1 cup frozen chopped onion<\/li>\n
  • 3 garlic cloves, minced<\/li>\n
  • 1 tablespoon fresh ginger, minced<\/li>\n
  • \u00bd teaspoon crushed red pepper flakes<\/li>\n
  • \u00bd teaspoon black pepper<\/li>\n
  • \u00bd teaspoon salt<\/li>\n
  • \u00bd tablespoon low-sodium soy sauce<\/li>\n
  • 1 teaspoon fish sauce (optional)<\/li>\n
  • 1 pound lean ground chicken<\/li>\n
  • 1 tablespoon brown sugar<\/li>\n
  • 2 cups green chopped cabbage<\/li>\n
  • 2 cups frozen sliced okra<\/li>\n
  • \u00bc cup chopped fresh cilantro (optional)<\/li>\n
  • 2 scallions, top and bottom removed, thinly sliced (optional)<\/li>\n<\/ul>\n

    Directions<\/h2>\n
      \n
    1. In a large skillet over medium-high heat, add olive oil. Once heated through, add eggplant and onion, and cook for about 5 minutes or until softened. Stir occasionally.<\/li>\n
    2. Add garlic, ginger, crushed red pepper flakes, black pepper, salt, soy sauce, and fish sauce. Toss to coat, and cook for another 2 minutes, or until fragrant.<\/li>\n
    3. Add ground chicken, and using a wooden spoon, break into small pieces. Add brown sugar, and cook, stirring occasionally until no longer pink and internal temperature reaches 165\u00b0F.<\/li>\n
    4. Add cabbage and okra, and cook until heated through.<\/li>\n
    5. Remove from heat, garnish with cilantro and scallion, and serve hot.<\/li>\n<\/ol>\n

      Money Saving Tip<\/h1>

      Pre-cut produce costs more. Save money by cutting up your own fruits and vegetables.<\/p><\/div><\/section><\/section>

      Spanish<\/h1><\/p>\n

      Tiempo de preparaci\u00f3n: 10 minutos
      \nTiempo de cocci\u00f3n: 15 minutos
      \nPorciones por receta: 8
      \nTama\u00f1o de la porci\u00f3n: 1 taza
      \nCosto: $6.14 por receta, $0.77 por porci\u00f3n<\/p>\n

      Ingredientes<\/h2>\n
        \n
      • 1 cucharada aceite de oliva<\/li>\n
      • 1 berenjena grande, en cubos<\/li>\n
      • 1 cebolla mediana, cortada en cubitos o 1 taza cebolla picada congelada<\/li>\n
      • 3 dientes ajo, picados 1 cucharada jengibre fresco picado<\/li>\n
      • \u00bd cucharadita hojuelas de pimiento rojo triturado<\/li>\n
      • \u00bd cucharadita pimienta negra<\/li>\n
      • \u00bd cucharadita sal<\/li>\n
      • \u00bd cucharada salsa de soya baja en sodio<\/li>\n
      • 1 cucharadita salsa de pescado (opcional)<\/li>\n
      • 1 libra pollo magro molido<\/li>\n
      • 1 cucharada az\u00facar morena<\/li>\n
      • 2 tazas repollo verde picado<\/li>\n
      • 2 tazas okra en rodajas congeladas<\/li>\n
      • \u00bc taza cilantro fresca picado (opcional)<\/li>\n
      • 2 cebolletas, sin la parte superior e inferior, en rodajas finas (opcional)<\/li>\n<\/ul>\n

        Directions<\/h2>\n
          \n
        1. En un sart\u00e9n grande a fuego medio-alto, agregue aceite de oliva. Una vez caliente, agregue la berenjena y la cebolla, y cocine por unos 5 minutos o hasta que se ablanden. Revuelva ocasionalmente.<\/li>\n
        2. Agregue ajo, jengibre, hojuelas de pimiento rojo triturado, pimienta negra, sal, salsa de soya y salsa de pescado. Mezcle para cubrir y cocine otros 2 minutos, o hasta que est\u00e9 fragante.<\/li>\n
        3. Agregue el pollo molido y, con una cuchara de madera, c\u00f3rtelo en trozos peque\u00f1os. Agregue az\u00facar moreno y cocine, revolviendo ocasionalmente hasta que ya no est\u00e9 rosado y la temperatura interna alcance los 165\u00b0F.<\/li>\n
        4. Agregue el repollo y la okra, y cocine hasta que se caliente por completo.<\/li>\n
        5. Retire del fuego, decore con cilantro y ceboll\u00edn, y sirva caliente.<\/li>\n<\/ol>\n

          Consejo para ahorrar dinero<\/h1>

          Los alimentos pre-cortados cuestan m\u00e1s. Ahorre dinero cortando sus propias frutas y verduras.<\/p><\/div><\/section><\/section>

          Portuguese<\/h1><\/p>\n

          Tempo de preparo: 10 minutos
          \nTempo de cozimento: 15 minutos
          \nPor\u00e7\u00f5es por receita: 8
          \nPor\u00e7\u00e3o: 1 copo
          \nCusto: $6,14 por receita, $0,77 por por\u00e7\u00e3o<\/p>\n

          Ingredientes<\/h2>\n
            \n
          • 1 colher de sopa de azeite<\/li>\n
          • 1 berinjela grande, em cubos<\/li>\n
          • 1 cebola m\u00e9dia em cubos ou 1 copo de cebola picada congelada<\/li>\n
          • 3 dentes de alho, picados<\/li>\n
          • 1 colher de sopa de gengibre, picado<\/li>\n
          • \u00bd colher de ch\u00e1 de flocos de pimenta vermelha<\/li>\n
          • \u00bd colher de ch\u00e1 de pimenta-do-reino<\/li>\n
          • \u00bd colher de ch\u00e1 de sal<\/li>\n
          • \u00bd colher de sopa de molho de soja com baixo teor de s\u00f3dio<\/li>\n
          • 1 colher de ch\u00e1 de molho de peixe (opcional)<\/li>\n
          • 1 libra de carne de frango magra mo\u00edda<\/li>\n
          • 1 colher de sopa de a\u00e7\u00facar mascavo<\/li>\n
          • 2 copos de repolho verde picado<\/li>\n
          • 2 copos de quiabo fatiado congelado<\/li>\n
          • \u00bc copo de coentro fresca picado (opcional)<\/li>\n
          • 2 cebolinhas, com pontas e ra\u00edzes removidas, em fatias finas (opcional)<\/li>\n<\/ul>\n

            Modo de Preparo<\/h2>\n
              \n
            1. Em uma frigideira grande em fogo m\u00e9dio-alto, adicione o azeite. Depois de aquecido, adicione a berinjela e a cebola e cozinhe por cerca de 5 minutos ou at\u00e9 amolecer. Mexa de vez em quando.<\/li>\n
            2. Adicione o alho, o gengibre, os flocos de pimenta vermelha, a pimenta-do-reino, o sal, o molho de soja e o molho de peixe. Mexa para revestir e cozinhe por mais 2 minutos, ou at\u00e9 perfumar.<\/li>\n
            3. Adicione o frango mo\u00eddo e, usando uma colher de pau, quebre em peda\u00e7os pequenos. Adicione o a\u00e7\u00facar mascavo e cozinhe, mexendo ocasionalmente at\u00e9 n\u00e3o ficar mais rosa e a temperatura interna atingir 165\u00b0F. <\/li>\n
            4. Adicione o repolho e o quiabo e cozinhe at\u00e9 aquecer.<\/li>\n
            5. Retire do fogo, decore com coentro e cebolinha e sirva quente.<\/li>\n<\/ol>\n

              Dica para economizar dinheiro<\/h1>

              Produtos pr\u00e9-cortados custam mais. Economize dinheiro cortando as frutas e os vegetais em casa.<\/p><\/div><\/section><\/section><\/div><\/section>\n

               <\/p>\n","protected":false},"excerpt":{"rendered":"

              Cambodian-Inspired Eggplant and Ground Chicken Stir-fry\/ Salteado de Berenjenas y Pollo Molido con Inspiraci\u00f3n Camboyana \/ Salteado de Berinjela e Frango \u00e0 Moda Cambojana    <\/p>\n","protected":false},"author":2097,"featured_media":24511,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[490,13,135],"tags":[],"class_list":["post-24584","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-community-recipe-project","category-main-dish","category-recipe"],"acf":[],"_links":{"self":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts\/24584","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/users\/2097"}],"replies":[{"embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/comments?post=24584"}],"version-history":[{"count":3,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts\/24584\/revisions"}],"predecessor-version":[{"id":26405,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts\/24584\/revisions\/26405"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/media\/24511"}],"wp:attachment":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/media?parent=24584"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/categories?post=24584"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/tags?post=24584"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}