Spicy Eggplant With Pork

1. 1

   Mix broth, lime juice, soy sauce and Sriracha in a measuring cup.

2. 2

   Cut eggplant into lengthwise batons a 1/2 inch thick and 3 inches long.

3. 3

   Cook pork in 12 inch frying or wok over high heat, stirring to break up clumps until lightly browned, about 4-6 minutes.

4. 4

   Add 2 tablespoon broth mixture and stir until liquid evaporates, about 1 minute.

5. 5

   Transfer to a bowl and wipe about pan.

6. 6

   Return pan to high heat and add 2 tablespoons oil.

7. 7

   When pan is hot, add eggplant and cook, stirring occasionally, until beginning to brown, 3 minutes.

8. 8

   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.

9. 9

   Pour in remaining broth mixture and pork and stir until most of the liquid is absorbed, 1-2 minutes.

10. 10

    Transfer to a serving dish and toss with cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.