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Categories:Viewed: 36 - Published at: 7 years ago
Ingredients
- 1/3 cup chicken broth
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 -2 tablespoon sriracha chili sauce
- 1 1/2 lbs eggplants, ends trimmed, not peeled
- 3/4 lb ground pork, I have used ground turkey with good results
- 3 tablespoons canola oil, divided, I use peanut oil
- 1/2 cup shallot, thinly sliced
Method
- 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.
