Spicy Eggplant With Pork - cooking recipe

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
3/4 lb ground pork
3 tablespoons canola oil, divided
1/2 cup shallot, thinly sliced
2 tablespoons cilantro, chopped

Preparation

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.