Spicy Eggplant With Ground Pork

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix broth, lime juice, soy sauce, and Sricacha sauce in a measuring cup.
  • Cut eggplant in half lengthwise batons(long thin rectangular pieces)about 1/2 inch thick and 3 inches long.
  • Cook pork in a 12 inch frying pan over high heat, stirring to break up clumps until lightly browned, about 4-6 minutes.
  • Add about 2 tablespoons of broth mixture nd stir until liquid evaporates, about 1 minute.
  • Transfer mixture to a bowl and wipe out pan.
  • Return pan to high heat and add 2 tablespoons oil.
  • When hot add eggplant and cook, stirring occassionally until it starts to brown, 3 minutes.
  • Add shallots, remaining 1 tablespoon oil and 1/4 cup water and continue to stir fry until eggplant is browned and tender and shallots carmelized, about 7-9 minutes, add a little more water if pan juices darken too much.
  • Pour in remaining broth mixture and pork and stir until most of liquid is absorbed 1-2 minutes.
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