Eggplant, King Oyster Mushroom, and Pork Loin Rice Bowl

Name: Eggplant, King Oyster Mushroom, and Pork Loin Rice Bowl
Yield: 456 g
Ingredients: brown rice with konjac 75 g; grilled pork loin (boneless) 130 g; grilled eggplant 100 g; king oyster mushroom 100 piece; ground black pepper 1 g; sesame oil 10 spoon; allulose syrup 20 spoon; low sugar oyster sauce 10 g; Monggo Hasong low-sodium brewed soy sauce 10 g

Grill eggplant, king oyster mushrooms, and pork loin with sauce for 3 minutes and serve over rice—easy and done.

434 kcal

#Low Sugar #High Protein

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Ingredients

Main ingredients

brown rice with konjac 75 g
grilled pork loin (boneless) 130 g
grilled eggplant 100 g
king oyster mushroom 1 piece

Seasonings/Sauce

ground black pepper 1 g
sesame oil 10 spoon
allulose syrup 20 spoon
low sugar oyster sauce 10 g
Monggo Hasong low-sodium brewed soy sauce 10 g

Nutrition summary

Carbohydrates 38.19 g 31%

Protein 33.47 g 27%

Fat 22.66 g 42%

Serving size 456g

Cooking steps

1

Slice the eggplant and king oyster mushrooms into bite-size pieces.
2

Thinly slice the pork loin and season with salt and pepper.
3

Heat oil in a pan and grill the pork loin on both sides.
4

Add the eggplant and stir-fry, then add the king oyster mushrooms and stir-fry together.
5

Season everything with soy sauce, oligosaccharide syrup (or erythritol), and mirin, mixing well.
6

Serve the stir-fried ingredients over rice and garnish with chopped scallions.

Eggplant, King Oyster Mushroom, and Pork Loin Rice Bowl

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