1. Mix broth, lime juice, soy sauce and Sriracha in a measuring cup. 2. Cut eggplant into lengthwise batons a 1/2 inch thick and 3 inches long. 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. Add 2 tablespoon broth mixture and stir until liquid evaporates, about 1 minute. 5. Transfer to a bowl and wipe about pan. 6. Return pan to high heat and add 2 tablespoons oil. 7. When pan is hot, add eggplant and cook, stirring occasionally, until beginning to brown, 3 minutes. 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. Pour in remaining broth mixture and pork and stir until most of the liquid is absorbed, 1-2 minutes. 10. Transfer to a serving dish and toss with cilantro. ---------------------------------------------------------------------------
Nutrition
Ingredients
