1. Mix broth, lime juice, soy sauce, and Sricacha sauce in a measuring cup. 2. Cut eggplant in half lengthwise batons(long thin rectangular pieces)about 1/2 inch thick and 3 inches long. 3. Cook pork in a 12 inch frying pan over high heat, stirring to break up clumps until lightly browned, about 4-6 minutes. 4. Add about 2 tablespoons of broth mixture nd stir until liquid evaporates, about 1 minute. 5. Transfer mixture to a bowl and wipe out pan. 6. Return pan to high heat and add 2 tablespoons oil. 7. When hot add eggplant and cook, stirring occassionally until it starts to brown, 3 minutes. 8. 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. 9. Pour in remaining broth mixture and pork and stir until most of liquid is absorbed 1-2 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
