Spicy Eggplant With Pork

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix broth, lime juice, soy sauce and Sriracha in a measuring cup.
  • Cut eggplant into lengthwise batons a 1/2 inch thick and 3 inches long.
  • Cook pork in 12 inch frying or wok over high heat, stirring to break up clumps until lightly browned, about 4-6 minutes.
  • Add 2 tablespoon broth mixture and stir until liquid evaporates, about 1 minute.
  • Transfer to a bowl and wipe about pan.
  • Return pan to high heat and add 2 tablespoons oil.
  • When pan is hot, add eggplant and cook, stirring occasionally, until beginning to brown, 3 minutes.
  • Add shallots, remaining tablespoon oil, and 1/4 cup water and continue to stir fry until eggplant is browned and tender and shallots are carmelized, about 7-9 minutes, add a little more water if pan juices start to darken too much.
  • Pour in remaining broth mixture and pork and stir until most of the liquid is absorbed, 1-2 minutes.
  • Transfer to a serving dish and toss with cilantro.
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